Trout Tartare with Herb Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 18.5 μg | (93 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 20.7 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 928 mg | (23 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 323 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 600 grams small, waxy Sweet potato
- salt
- 1 bunch Dill
- parsley (1 bunch)
- Chervil (1 bunch)
- 2 slices Toast
- 1 hard-boiled egg
- 500 grams Steelhead trout (without skin)
- 2 shallots
- 3 Tbsps White vinegar
- 1 Tbsp Mustard
- 4 Tbsps olive oil
- freshly ground peppers
- 75 grams butter
- 50 milliliters fish stock (from a jar)
Preparation steps
Scrub potatoes and cook in salted water until tender, drain, rinse and peel. Rinse and chop herbs, setting aside some sprigs for garnishing. Coarsely chop bread and puree with herbs in a blender. Peel egg, separate yolk and white parts, chop finely.
Cut trout fillets lengthwise into thin strips and then crosswise into small cubes.
Peel shallots and dice finely, mix with vinegar, mustard, oil, salt and pepper. Add fish and mix well.
Heat butter in a pan and toss potatoes until heated through. Add herb mixture and toss until potatoes are coated with herbs, season with salt.
Place metal rings (8 cm ⌀) (approximately 3 inches) onto plates and fill up to 1/4 with tartare. Garnish with herbs and chopped egg and remove rings. Arrange potatoes next to tartare and serve.
