Trout with Lemon-Caper Sauce

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Trout with Lemon-Caper Sauce

Trout with Lemon-Caper Sauce - Classics with new Pep: Perfect for a festive Sunday dinner with the family.

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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
390
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie390 cal.(19 %)
Protein59 g(60 %)
Fat12 g(10 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.9 mg(113 %)
Vitamin D48.4 μg(242 %)
Vitamin E5.5 mg(46 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin20.6 mg(172 %)
Vitamin B₆0.8 mg(57 %)
Folate83 μg(28 %)
Pantothenic acid4.5 mg(75 %)
Biotin16.4 μg(36 %)
Vitamin B₁₂13.8 μg(460 %)
Vitamin C23 mg(24 %)
Potassium1,372 mg(34 %)
Calcium88 mg(9 %)
Magnesium93 mg(31 %)
Iron1.9 mg(13 %)
Iodine22 μg(11 %)
Zinc2 mg(25 %)
Saturated fatty acids4 g
Uric acid943 mg
Cholesterol179 mg

Ingredients

for
4
Ingredients
4 300 grams (approximately 10 1/2 ounces)ready to cook) trout
2 carrots
1 stalk Leeks
Celery root (about 150 grams)
parsley
1 tsp Cultured butter
125 milliliters dry white wine
200 milliliters fish stock
salt
peppers
1 Tbsp White vinegar
1 tsp Cultured butter (in pieces, cold)
2 Tbsps lemon juice
2 Tbsps Caper (from a jar)
How healthy are the main ingredients?
Leektroutcarrotparsleysalt

Preparation steps

1.

Rinse the trout and pat dry.

2.

Rinse vegetables, peel and cut into thin strips.

3.

Rinse the parsley, shake dry and finely chop.

4.

In a large shallow saucepan, melt the butter, add the vegetables, sauté briefly and add the wine. Add the stock, vinegar, salt, trout and salt and pepper to taste. Simmer gently over medium heat until the trout can be easily pierced with a knife, 15-20 minutes.

5.

Lift the trout from the cooking liquid, strain the broth through a sieve and serve the vegetables alongside the trout.

6.

Add the butter and the lemon juice to the broth and mix all together with an immersion blender. Add capers and parsley and pour the sauce over the vegetables.