Trout in White Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,129 cal. | (54 %) | ||
| Protein | 165 g | (168 %) | ||
| Fat | 40 g | (34 %) | ||
| 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 | 16.1 mg | (134 %) | ||
| Vitamin K | 85.3 μg | (142 %) | ||
| 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 | 308 mg | (31 %) | ||
| Magnesium | 292 mg | (97 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 103 μg | (52 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 2,398 mg | |||
| Cholesterol | 550 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 Steelhead trout (or other trout about 1 kg, ready to cook)
- 1 bunch Tarragon
- 1 bunch scallions
- 200 grams button Mushroom
- 2 Zucchini
- 1 lemon
- salt
- freshly ground peppers
- 2 Tbsps butter
- 300 milliliters Riesling
- 1 shallot
- 200 milliliters fish stock
- 1 bay leaf
- 150 milliliters Whipped cream
- 200 grams raw, peeled, deveined shrimp
Preparation steps
Rinse trout and pat dry. Set aside some tarragon leaves for garnish. Rinse scallions and chop coarsely. Trim mushroom as needed, rinse and pat dry. Rinse and slice the zucchini. Rinse lemon, dry, peel and slice the outer layer (zest). Thoroughly season trout with salt, pepper and tarragon.
Add scallions, mushroom, zucchini and lemon zest to a Römertopf (soaked in water) and top with 1 tablespoon of butter. Season with salt and pepper, add 100 ml (approximately 3 ounces) Riesling and place trout on top. Close the Römertopf and place in a cold oven. Cook for about an hour after the temperature reaches 180°C (350°F).
Meanwhile, peel shallots, mince and fry in remaining butter. Deglaze pan with remaining Riesling, add fish stock and bay leaf and boil down to half. Pour mixture through a sieve, put back into pot and add the cream. Season with salt and pepper and let simmer until reaching the desired consistency.
During the last 15 minutes, add shrimp around trout and return to oven.
Remove Römertopf from oven. Remove trout, vegetables and shrimp and place on a platter. Garnish with remaining lemon zest, tarragon, and some of the cream sauce. Serve, using remaining cream sauce as needed.
