Trout with Almond Butter
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
432
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 36.1 μg | (181 %) | ||
| Vitamin E | 12.2 mg | (102 %) | ||
| Vitamin K | 37.5 μg | (63 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 891 mg | (22 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 604 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 trout (à 250-300 g)
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- Pastry flour
- 3 Tbsps vegetable oil
- 3 Tbsps sliced almonds
- 2 Tbsps butter
- 1 Tbsp finely chopped parsley
- ½ bunch parsley
Preparation steps
1.
Preehat the oven to 220°C (approximately 430°F). Rinse the trout and pat dry. Season inside and out with lemon juice, salt and pepper. Place some parsley sprigs in each cavity. Heat oil in an ovenproof skillet. Dredge the trout in flour and place into the hot pan.
2.
Bake 10 minutes, then turn carefully and bake until the fish is easily pierced with a knife, about 10 minutes longer. Arrange the trout on a plate and keep warm. Wipe the pan to remove any fat, add the butter and let it foam in the pan, add the almonds and heat until lightly golden, then a little lemon juice and chopped parsley. Spoon the almond butter over the trout and serve with potatoes.
