Smoked Trout with Creamy Sauce
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
494
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 36.2 μg | (181 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 31.8 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,031 mg | (26 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 613 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Apple
- 300 grams Sour cream
- 2 tsps freshly grated Horseradish
- salt
- 1 organic Orange
- 2 Tbsps Nut oil
- 2 Tbsps Canola oil
- ½ tsp medium hot Mustard
- 1 tsp honey
- freshly ground peppers
- 4 smoked trout
- parsley (for garnish)
Preparation steps
1.
For the sauce, peel the apples, remove the core and finely grate the flesh. Stir in the sour cream and horseradish and season with salt.
2.
For the dressing, rinse the orange in hot water, pat dry and grate the skin. Squeeze out the juice and whisk together with the zest, the two oils, the mustard, honey and 2-3 tablespoons warm water. Season with salt and pepper.
3.
For the fish, cut the trout fillets into small pieces and drizzle with the dressing.
Serve topped with the sauce and garnished with parsley.
