Trout with Herb Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,396 cal. | (162 %) | ||
| Protein | 589 g | (601 %) | ||
| Fat | 103 g | (89 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 540.3 μg | (2,702 %) | ||
| Vitamin E | 50.6 mg | (422 %) | ||
| Vitamin K | 244.8 μg | (408 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 209.8 mg | (1,748 %) | ||
| Vitamin B₆ | 7.2 mg | (514 %) | ||
| Folate | 303 μg | (101 %) | ||
| Pantothenic acid | 52.3 mg | (872 %) | ||
| Biotin | 151 μg | (336 %) | ||
| Vitamin B₁₂ | 150 μg | (5,000 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 11,868 mg | (297 %) | ||
| Calcium | 428 mg | (43 %) | ||
| Magnesium | 818 mg | (273 %) | ||
| Iron | 14.8 mg | (99 %) | ||
| Iodine | 144 μg | (72 %) | ||
| Zinc | 16.3 mg | (204 %) | ||
| Saturated fatty acids | 31.9 g | |||
| Uric acid | 8,939 mg | |||
| Cholesterol | 1,735 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 4 Steelhead trout (each about 250-300 grams)
- salt
- peppers
- ½ lemon (juiced)
- 4 handfuls mixed Fresh herbs (such as parsley, chervil, dill)
- 100 grams butter
- 600 grams waxy potatoes
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Rinse the fish inside and out and pat dry. Cut the skin three times a slight angle. Season with salt and pepper and sprinkle with lemon juice inside the fish. Rinse the herbs and shake dry. Pluck the leaves from about half and fill inside the fish. Chop the remaining herbs. Melt the butter and spread in a large roasting pan. Place the fish in the pan. Add the chopped herbs to the rest of butter and sprinkle the fish with it. Cover the roasting pan with aluminum foil and cook for about 30 minutes in the oven. The fish are cooked when the rear fin can easily be pulled out.
Meanwhile, peel the potatoes and boil in salted water for about 20 minutes until done.
To serve, place the fish on a plate and the potatoes with the butter drizzled on top.
