Steelhead Trout with Braised Cucumbers
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
454
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 454 kcal | (22 %) | ||
| Protein | 30.6 g | (31 %) | ||
| Fat | 34.3 g | (30 %) | ||
| Carbohydrates | 6 g | (4 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 portions Steelhead trout (about 150 grams)
- Salt and freshly ground pepper
- 2 Tbsps vegetable oil
- 2 Cucumber
- 4 white onions
- 2 Tbsps butter
- 3 Tbsps grainy Mustard
- 200 milliliters Whipped cream
- 1 bunch Dill
- medium-coarse Sea salt
- lemons (for garnish)
Preparation steps
1.
Season steelhead trout fillets with salt and pepper. Heat oil in a nonstick skillet. Add fillets and fry 2-3 minutes per side. Transfer to a plate and keep warm in an oven set at 50°C (approximately 125°F).
2.
Peel, halve and remove seeds from cucumber. Peel onions and cut into wedges. Heat butter in a pan. Add onions and cucumbers and sauté 6-8 minutes. Mix in mustard and cream and bring to a boil. Season with salt and pepper.
3.
Rinse dill, shake dry and coarsely chop. Sprinkle trout fillets with dill and sea salt and serve with braised cucumbers. Serve with lemon wedges.
