Steelhead Trout Fillet with Fruity Radish Salad
Steelhead Trout Fillet with Fruity Radish Salad - Simply good: mild fish with spicy topping.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 36.1 μg | (181 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,625 mg | (41 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 641 mg | |||
| Cholesterol | 125 mg |
Ingredients
- Ingredients
- large Daikon radish (500 grams)
- Sea salt
- Pineapple (500 grams)
- 3 Tbsps Canola oil
- 1 tsp honey
- ½ tsp ground Turmeric
- 1 pinch Saffron
- 50 milliliters Orange juice
- cayenne pepper
- 4 Steelhead trout (each about 200 grams)
- peppers
- peppers
- 1 pc Horseradish (30 grams)
- 2 Tbsps Crème fraiche (40 grams)
- 2 Tbsps Whipped cream (20 ml)
- 2 stalks Chervil
Preparation steps
Peel the radish, trim and cut with a peeler into long strips. Sprinkle with salt and let stand for about 15 minutes to release water.
Meanwhile, peel the pineapple and cut into small cubes. Heat 1 tablespoon oil in a pan. Sauté the pineapple over medium heat for 2-3 minutes. Add the honey, season with turmeric and saffron. Deglaze with orange juice and remove from heat.
Dab the radish with paper towels and mix with pineapple. Season with salt and cayenne pepper.
Rinse the fillets under cold water, pat dry and season with salt and pepper. Heat the remaining oil in a pan. Saute the fish until golden brown over high heat on the skin side in 2-3 minutes. Turn, let simmer and remove from heat
Peel the horseradish and finely grate. Mix half with crème fraîche and cream and season with salt. Rinse the parsley, shake dry and tear into large pieces.
Arrange the salad on 4 plates. Peel the skin from the fish and districute evenly on top of the salad. Dollop with crème fraîche and garnish with the remaining horseradish and chervil.
