Trout Meunière with Almond Flakes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 33 min.
Ready in
Calories:
434
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 36.3 μg | (182 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 72.3 μg | (121 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 917 mg | (23 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 608 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 trout (each 300 grams)
- salt
- freshly ground peppers
- ½ organic lemon (juice)
- 2 handfuls fresh parsley
- Pastry flour (for dusting)
- 4 Tbsps clarified butter
- 1 Tbsp butter
- 3 Tbsps slivered almonds
- lemons (for garnish)
Preparation steps
1.
Rinse the fish, pat dry, season with salt and pepper and drizzle with lemon juice. Rinse parsley, shake dry, coarsely chop half of the leaves and spread into the abdominal openings of the fish. Spread the flour in a shallow dish and coat the fish in it, then tap off excess.
2.
Heat the butter in a pan and cook the fish until golden brown on each side for 6-8 minutes. Occasionally baste with butter. When the dorsal fin can be detached easily, the fish is done. Remove and arrange on warmed plates.
3.
Froth 2 tablespoons butter in the pan and let brown slightly. Add the almonds and spread with the butter over the fish. Season with salt and pepper.
4.
Serve with lemon slices and garnished with remaining parsley leaves. Serve with boiled potatoes.
