Stuffed Trout
Stuffed Trout - Whole salmon trout with Italian flavors
Healthy, because
Even smarter
Nutritional values
Ingenious: the fillet contains a good portion of valuable unsaturated fatty acids, but thanks to the way it is prepared, it remains extremely low in fat. In addition, the delicious herb filling provides lots of flavour without burdening the calorie account.
The fine "fish package" can also be prepared excellently on the grill: Place it in a special fish grid of the right size or simply place it in an aluminium grill tray.
(Percentage of daily recommendation)
| Calorie | 345 kcal | (16 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 49.5 μg | (248 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 11 μg | (367 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,240 mg | (31 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 807 mg | |||
| Cholesterol | 155 mg |
Ingredients
- Ingredients
- 2 ounces
- 2
- 2 tablespoons
grainy Mustard
- 2
- 1 bunch
- 3 sprigs
- 1 tablespoon
Kitchen utensils
Preparation steps
Place dried tomatoes in a small bowl, cover with hot water and soak for 10 minutes. Drain and squeeze out excess moisture, then chop coarsely.
While the tomatoes soak, rinse fish and pat dry. Season flesh side lightly with salt and pepper and spread with mustard.
Rinse limes in hot water, wipe dry and cut into thin slices.
Trim arugula, rinse and spin dry. Rinse basil, shake dry and pluck leaves. Chop arugula and basil coarsely and place in a bowl.
Add tomatoes and olive oil to arugula mixture and toss to combine. Spoon over fish.
Sandwich fish with coated side touching and tie loosely with kitchen twine.
Spread half of the lime slices in a baking dish. Set fish on top and cover with remaining lime slices. Bake in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for 15-20 minutes. Serve immediately.
