Trout with Lemon-Caper Sauce
Trout with Lemon-Caper Sauce - Classics with new Pep: Perfect for a festive Sunday dinner with the family.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 48.4 μg | (242 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 13.8 μg | (460 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,372 mg | (34 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 943 mg | |||
| Cholesterol | 179 mg |
Ingredients
- 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)
Preparation steps
Rinse the trout and pat dry.
Rinse vegetables, peel and cut into thin strips.
Rinse the parsley, shake dry and finely chop.
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.
Lift the trout from the cooking liquid, strain the broth through a sieve and serve the vegetables alongside the trout.
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.
