Trout in White Wine
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,217 cal. | (58 %) | ||
| Protein | 165 g | (168 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 136.8 μg | (684 %) | ||
| Vitamin E | 22.3 mg | (186 %) | ||
| Vitamin K | 85.9 μg | (143 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 60.6 mg | (505 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 14.4 mg | (240 %) | ||
| Biotin | 51.5 μg | (114 %) | ||
| Vitamin B₁₂ | 38.8 μg | (1,293 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 3,697 mg | (92 %) | ||
| Calcium | 309 mg | (31 %) | ||
| Magnesium | 292 mg | (97 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 103 μg | (52 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 2,398 mg | |||
| Cholesterol | 550 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 Steelhead trout (or trout 1 kg)
- 1 bunch Tarragon
- 1 bunch scallions
- 200 grams button Mushroom
- 2 Zucchini
- 1 lemon
- 1 bay leaf
- salt
- peppers
- 200 grams shrimp (ready to cook)
- vegetable oil (for the mold)
- 2 Tbsps butter
- 1 shallot
- 300 milliliters Riesling
- 200 milliliters fish stock
- 150 milliliters Whipped cream
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the trout and pat dry. Pluck some tarragon leaves and set aside for garnish. Rinse, trim and chop the scallion coarsely into pieces. Rinse the mushrooms and keep whole or cut, depending on the size. Rinse, trim and slice the zucchini. Zest the lemon and then peel. Season the trout inside and out with salt, pepper and the tarragon.
Add the scallion, mushrooms, zucchini and lemon in an oiled, ovenproof dish and place pats of butter on it (1 tablespoon butter). Place the trout in the ovenproof dish, season with salt and pepper, and pour in 100 ml (approximately 1/2 cup) of riesling. Bake in a preheated oven for 35-40 minutes.
Meanwhile, peel the shallots, chop and saute in the remaining butter. Deglaze with the residual riesling, add the fish stock and bay leaf and let boil down to half. Then pour through a sieve, put back into the pot and add the cream. Let simmer until it reaches the desired consistency and season with salt and pepper.
During the last 5 minutes of cooking, distribute the shrimp around the trout and let braise.
Then take everything out of the oven, remove the trout, place the vegetables and shrimp on a plate, and place the trout on top. Sprinkle with lemon zest and tarragon and pour on some sauce. Serve with the remaining sauce separately.
