Stuffed Trout Packets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 36.2 μg | (181 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,115 mg | (28 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 614 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
Rinse and dry scallions, cut them into thin rings.
Step 1
With a sharp knife, slit open each trout.
Step 2
Rinse fish thoroughly under cold running water.
Step 3
Pat dry trout and rub the insides with lemon juice.
Step 4
Season fish with salt and pepper, both inside and out.
Step 5
Blanch tomatoes for a few seconds, peel, quarter and remove seeds and stems. Place tomato quarters into fish cavities.
Step 6
Take four rectangular pieces of aluminum foil (large enough to wrap fish in them), brush with 2 tablespoons of butter. Place one trout onto each square.
Step 7
Rinse and dry scallions. Cut them into thin rings.
Stuff trout cavities with scallion and chopped garlic.
Step 8
Add chopped herbs to fish, both inside and out. Dot the fish with butter.
Step 9
Fold aluminum foil around each trout, making sure that the seams are tighly closed. Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes.
