Spaetzle with Smoked Trout

0
Average: 0 (0 votes)
(0 votes)
Spaetzle with Smoked Trout
share Share
print
bookmark_border Copy URL
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
921
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie921 cal.(44 %)
Protein37.59 g(38 %)
Fat39.54 g(34 %)
Carbohydrates96.98 g(65 %)
Sugar added0 g(0 %)
Roughage3.12 g(10 %)
Vitamin A303.23 mg(37,904 %)
Vitamin D3.05 μg(15 %)
Vitamin E6.7 mg(56 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂0.75 mg(68 %)
Niacin5.67 mg(47 %)
Vitamin B₆0.48 mg(34 %)
Folate63.87 μg(21 %)
Pantothenic acid0.9 mg(15 %)
Biotin2.28 μg(5 %)
Vitamin B₁₂4.17 μg(139 %)
Vitamin C8.91 mg(9 %)
Potassium838.32 mg(21 %)
Calcium198.38 mg(20 %)
Magnesium46.11 mg(15 %)
Iron4.48 mg(30 %)
Iodine66.75 μg(33 %)
Zinc0.74 mg(9 %)
Saturated fatty acids19.16 g
Cholesterol327.76 mg

Ingredients

for
4
Ingredients
400 grams Pastry flour
5 eggs
1 Tbsp vegetable oil
salt
Nutmeg (freshly grated)
2 red-skinned Apple
4 Tbsps butter
1 onion
150 milliliters dry white wine
100 milliliters fish stock
150 grams Crème fraiche
1 Tbsp freshly grated Horseradish
2 Tbsps breadcrumbs
1 Tbsp freshly chopped parsley
200 grams Smoked trout (skinned)
2 Tbsps scallions
How healthy are the main ingredients?
HorseradishparsleyeggsaltNutmegApple

Preparation steps

1.

Put the flour in a bowl and beat in the eggs. Season with oil, 1 teaspoon salt and nutmeg and stir vigorously with the dough hook of a hand mixer or a wooden spoon until thick and bubbly. If necessary, add a little lukewarm water (about 100 ml/approximately 1/4 cup). The batter should be thin enough to drop from a wooden spoon. Let batter rest for about 10 minutes.

2.

Bring a large, covered pot of salted water (up to about 5 cm/approximately 2 inches) below the rim of the pot) to a boil.

3.

Mix batter again. Pour a portion of dough into a spaetzle press and press into the boiling water. Bring to a boil, stir several times and skim with a slotted spoon once all spaetzle float to the surface. Rinse noodles in cold water and drain well.

4.

Rinse the apples, cut into quarters and core. Cut the quarters into thin slices. Brown half of the apple slices in 1 tablespoon butter and set aside for garnish. Peel onion, halve and cut into strips. Sauté onion with the rest of the apples in the pan in 1 tablespoon butter for 1-2 minutes. Deglaze with the wine and the stock and simmer for 2-3 minutes. Add crème fraîche and horseradish and season with salt.

5.

Toast the breadcrumbs in the remaining butter in a small saucepan. Remove from the heat and stir in the parsley.

6.

Tear trout into pieces and toss with the noodles and sauce. Warm in the pan until heated though and place in small bowls. Garnish with the apple slices and breadcrumbs and serve sprinkled with chives.