Trout Tartare with Salad and Pear

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Trout Tartare with Salad and Pear
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
268
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie268 cal.(13 %)
Protein15 g(15 %)
Fat15 g(13 %)
Carbohydrates18 g(12 %)
Sugar added1 g(4 %)
Roughage2.7 g(9 %)
Vitamin A0.1 mg(13 %)
Vitamin D11.3 μg(57 %)
Vitamin E3.6 mg(30 %)
Vitamin K68.8 μg(115 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.3 mg(44 %)
Vitamin B₆0.2 mg(14 %)
Folate37 μg(12 %)
Pantothenic acid1.2 mg(20 %)
Biotin4 μg(9 %)
Vitamin B₁₂3.1 μg(103 %)
Vitamin C16 mg(17 %)
Potassium461 mg(12 %)
Calcium42 mg(4 %)
Magnesium32 mg(11 %)
Iron0.9 mg(6 %)
Iodine6 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids2.2 g
Uric acid199 mg
Cholesterol35 mg
Complete sugar7 g

Ingredients

for
4
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
How healthy are the main ingredients?
olive oilapple cider vinegargrapeseed oilhoneyPearLime

Preparation steps

1.

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.

2.

Combine three pear slices with remaining vinegar, oil and honey, puree and season with salt and pepper.

3.

Rinse and spin dry letuce, tear into bite-sized pieces.

4.

Rinse and dry scallions, cut white parts into slices and green into very fine strips. Place green parts into ice water to preserve color. 

5.

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.

6.
The Preheat the grill.
7.

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. 

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