Trout Bruschetta Bites

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Trout Bruschetta Bites
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Health Score:
6,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
922
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie922 kcal(44 %)
Protein47.58 g(49 %)
Fat32.1 g(28 %)
Carbohydrates107.77 g(72 %)
Sugar added0 g(0 %)
Roughage0.16 g(1 %)
Vitamin A133.8 mg(16,725 %)
Vitamin D0.99 μg(5 %)
Vitamin E1.03 mg(9 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.24 mg(22 %)
Niacin7.89 mg(66 %)
Vitamin B₆0.58 mg(41 %)
Folate25.25 μg(8 %)
Pantothenic acid1.14 mg(19 %)
Biotin1.69 μg(4 %)
Vitamin B₁₂2.98 μg(99 %)
Vitamin C9.08 mg(10 %)
Potassium597.34 mg(15 %)
Calcium186.11 mg(19 %)
Magnesium60.17 mg(20 %)
Iron6.83 mg(46 %)
Iodine0.57 μg(0 %)
Zinc1.2 mg(15 %)
Saturated fatty acids21.36 g
Cholesterol130.68 mg

Ingredients

for
4
For the chicken and rocket cream
cup vegetable stock
1 Chicken breast (140 g)
3 tablespoons Crème fraiche
3 tablespoons lemon juice
2 handfuls Arugula (finely chopped, reserving a few whole leaves)
For the trout spread
1 ⅔ cups Smoked trout (roughly shredded, reserving a few larger pieces)
1 ⅛ cups Quark
4 tablespoons rapeseed oil
4 tablespoons freshly chopped parsley
pink peppercorns (to garnish)
To serve
8 slices Baguette
4 slices white Bread (halved)
How healthy are the main ingredients?
Chicken breastArugulaparsley

Preparation steps

1.
For the chicken and rocket cream, bring the vegetable stock to a simmer and poach the chicken breasts in the stock for 10 minutes (do not boil). Remove, allow to cool, and cut into small pieces. Mix with the crème fraîche, lemon juice, salt and ground black pepper. Stir in the chopped rocket and put to chill.
2.
For the trout spread, purée the shredded trout with the quark and the oil, mix in the parsley and season to taste with salt and ground black pepper. Roughly crush the pink peppercorns in a mortar.
3.
Preheat the grill. Toast all the bread for around 5 minutes until crispy. Lay 1-2 leaves of rocket on each slice of baguette and top with a tablespoon of creamy chicken. Spread the white bread with the trout mixture and garnish with the pink pepper and trout pieces.