Trout Tartare with Salad and Pear
Nutritional values
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 11.3 μg | (57 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 68.8 μg | (115 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 461 mg | (12 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 firm Pear
- 4 Tbsps olive oil
- 4 Tbsps apple cider vinegar
- Sea salt
- freshly ground peppers
- 1 tsp honey
- 150 grams mixed Lettuce (such as Corn salad and radicchio)
- 2 scallions
- 250 grams very fresh Steelhead trout
- 1 organic Lime (zested and juiced)
- 1 Tbsp grapeseed oil
- ¼ Baguette
Preparation steps
Peel pear and quarter, core and cut into slices. Cut out stars. Heat 1 tablespoon of oil in a pan and saute pear stars for about 1-2 minutes. Deglaze pan with vinegar and season with salt and pepper.
Combine three pear slices with remaining vinegar, oil and honey, puree and season with salt and pepper.
Rinse and spin dry letuce, tear into bite-sized pieces.
Rinse and dry scallions, cut white parts into slices and green into very fine strips. Place green parts into ice water to preserve color.
Rinse trout and pat dry, chop finely. Combine white scallions with lime zest, lime juice and grapeseed oil, toss with fish. Season with sea salt and pepper.
Cut baguette diagonally into thin slices and place on a lined with parchment paper baking sheet. Toast under a hot broiler for about 1 minutes or until golden brown. Toss lettuce with the dressing and arrange on plates. Decorate with pears stars. Place bread on top and spread with fish tartare. Garnish with green scallions and serve.
