Trout with Herb Stuffing and Sliced Almonds
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
437
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 36.1 μg | (181 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 888 mg | (22 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 612 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 trout (each about 450 g)
- ½ whole lemon (juiced)
- salt
- freshly ground peppers
- 120 grams Pastry flour
- parsley (coarsely chopped)
- Basil (coarsely chopped)
- Dill (coarsely chopped)
- 2 Tbsps clarified butter
- 4 Tbsps slivered almonds (toasted)
Preparation steps
1.
Trim the fish, rinse, pat dry, season with salt and pepper, sprinkle with lemon juice and fill the cavity with coarsely chopped herbs.
2.
Spread some flour in a shallow dish and dredge the fish in it, then tap to remove excess.
3.
Heat the clarified butter in two pans and saute the fish until golden brown on each side about 4-5 minutes, remove and place on a warm plate.
4.
Briefly heat the almonds in the hot pan drippings and spoon over the fish. Serve with cucumber salad and boiled potatoes.
