Smoked Trout with Potatoes and Herbed Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 18.7 μg | (94 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,011 mg | (25 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 smoked trout
- 1 Tbsp lemon juice
- 500 grams waxy potatoes
- 1 bunch mixed Fresh herbs
- 1 bunch Dill
- 2 shallots
- ¼ l Whipped cream
- 1 garlic clove
- salt
- peppers
Preparation steps
For the smoked trout: Remove the skin from the smoke trout fillets. Place on a plate and drizzle with the lemon juice. Cover with aluminum foil and refrigerate for 30 minutes.
For the potatoes: Scrub the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25 minutes.
For the herbed cream: Rinse the herbs, set some dill sprigs aside and finely chop the rest. Peel and chop the shallots. In a bowl, whip the cream until stiff. Peel and press the garlic. Fold the herbs, shallots and garlic into the cream. Season with salt and pepper to taste.
For the potatoes: Drain the potatoes and place back into the hot pot for the moisture to evaporate.
For serving: Serve the smoked trout on plates with the boiled potatoes and herbed cream. Garnish with the remaining dill.
