Trout with Herb Salad
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 37 min.
Ready in
Calories:
713
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 80.73 g | (82 %) | ||
| Fat | 39.14 g | (34 %) | ||
| Carbohydrates | 4.72 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.18 g | (4 %) |
more nutritional values
| Vitamin A | 375.68 mg | (46,960 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.23 mg | (2 %) | ||
| Vitamin B₁ | 0.87 mg | (87 %) | ||
| Vitamin B₂ | 1.54 mg | (140 %) | ||
| Niacin | 46.14 mg | (385 %) | ||
| Vitamin B₆ | 2.96 mg | (211 %) | ||
| Folate | 113.93 μg | (38 %) | ||
| Pantothenic acid | 5.99 mg | (100 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 9.39 μg | (313 %) | ||
| Vitamin C | 13.8 mg | (15 %) | ||
| Potassium | 2,048.27 mg | (51 %) | ||
| Calcium | 147.85 mg | (15 %) | ||
| Magnesium | 131.43 mg | (44 %) | ||
| Iron | 4.18 mg | (28 %) | ||
| Iodine | 0.82 μg | (0 %) | ||
| Zinc | 2.75 mg | (34 %) | ||
| Saturated fatty acids | 9.48 g | |||
| Cholesterol | 241.6 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- butter (for baking sheet)
- 4 Arctic Chars (400 grams)
- salt
- 1 lemon (zested and juiced)
- 100 grams Leaf lettuce variety (such as frisée arugula)
- 80 grams mixed fresh Fresh herbs (such as Dill, parsley, mint)
- 100 grams Sour cream
- 2 Tbsps finely chopped mised fresh Fresh herbs (such as parsley, basil, chives)
- 2 Tbsps Crème fraiche
- freshly ground peppers
- sugar
- Red pepper flakes
- coarse Sea salt
- 2 Tbsps olive oil
- Flowers (for garnish)
Preparation steps
1.
Preheat oven to 80°C convection (approximately 175°F). Brush a baking sheet with oil. Rinse trout fillets, pat dry, season with salt and sprinkle with 1 tablespoon lemon juice. Place trout on baking sheet and bake 10-12 minutes.
2.
Meanwhile, rinse lettuce and whole herbs and shake dry. To make dressing: Whisk sour cream with chopped herbs, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest and crème fraîche. Season with salt, pepper and sugar. Arrange lettuce-herb salad decoratively on plates and top with fish fillets. Drizzle with dressing and sprinkle with a little chili powder, lemon zest, sea salt and pepper. Drizzle with olive oil and serve garnished with edible flowers.
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