Spaetzle with Smoked Trout
(Percentage of daily recommendation)
| Calorie | 921 cal. | (44 %) | ||
| Protein | 37.59 g | (38 %) | ||
| Fat | 39.54 g | (34 %) | ||
| Carbohydrates | 96.98 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.12 g | (10 %) |
| Vitamin A | 303.23 mg | (37,904 %) | ||
| Vitamin D | 3.05 μg | (15 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.75 mg | (68 %) | ||
| Niacin | 5.67 mg | (47 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 63.87 μg | (21 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.28 μg | (5 %) | ||
| Vitamin B₁₂ | 4.17 μg | (139 %) | ||
| Vitamin C | 8.91 mg | (9 %) | ||
| Potassium | 838.32 mg | (21 %) | ||
| Calcium | 198.38 mg | (20 %) | ||
| Magnesium | 46.11 mg | (15 %) | ||
| Iron | 4.48 mg | (30 %) | ||
| Iodine | 66.75 μg | (33 %) | ||
| Zinc | 0.74 mg | (9 %) | ||
| Saturated fatty acids | 19.16 g | |||
| Cholesterol | 327.76 mg |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
Toast the breadcrumbs in the remaining butter in a small saucepan. Remove from the heat and stir in the parsley.
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.