Trout Römertopf (Roman Pot)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 36.5 μg | (183 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 83.3 μg | (139 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,635 mg | (41 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 676 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 4 trout
- 1 onion
- 2 carrots
- 1 stalk Leeks
- 1 bunch parsley
- 3 Tbsps butter
- 2 Tbsps breadcrumbs
- 1 egg yolk
- 150 milliliters white wine
- 1 bunch mixed Fresh herbs
- salt (pepper)
- 400 grams starchy potatoes
- 1 lemon
Preparation steps
Soak the Römertopf in water. Rinse the fish inside and outside the cold water, pat dry and season with salt and pepper. Peel the onion and finely chop. Trim the carrots, rinse and coarsely grate. Trim the leek, rinse, cut in half and cut into half rings. Finely chop the parsley.
Heat 1 tablespoon butter, sauté the onions and vegetables, add 3 tablespoons of water, bring to a boil again and season with salt and pepper. Mix the vegetables with parsley, breadcrumbs and egg yolks and fill the trout. Lay the trout in the clay pot, pour in the wine, cover and bake in an oven preheated to 200°C (approximately 375°F) for 35 minutes.
Peel the potatoes, rinse and cook in boiling salted water 20 minutes and drain. Heat the remaining butter. Finely chop the herbs and stir into the butter. Remove the trout from the pot, arrange on plates and pour the herb butter over the top Serve with potatoes and garnish with lemon wedges.
