Trout with Mushrooms
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
436
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 42.07 g | (43 %) | ||
| Fat | 23.66 g | (20 %) | ||
| Carbohydrates | 11.9 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.15 g | (7 %) |
more nutritional values
| Vitamin A | 108.13 mg | (13,516 %) | ||
| Vitamin D | 0.84 μg | (4 %) | ||
| Vitamin E | 2.66 mg | (22 %) | ||
| Vitamin B₁ | 0.78 mg | (78 %) | ||
| Vitamin B₂ | 0.58 mg | (53 %) | ||
| Niacin | 18.18 mg | (152 %) | ||
| Vitamin B₆ | 0.82 mg | (59 %) | ||
| Folate | 45.6 μg | (15 %) | ||
| Pantothenic acid | 2.72 mg | (45 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 5.15 μg | (172 %) | ||
| Vitamin C | 6.31 mg | (7 %) | ||
| Potassium | 1,293.1 mg | (32 %) | ||
| Calcium | 80.53 mg | (8 %) | ||
| Magnesium | 59.23 mg | (20 %) | ||
| Iron | 3.38 mg | (23 %) | ||
| Zinc | 2.98 mg | (37 %) | ||
| Saturated fatty acids | 3.48 g | |||
| Cholesterol | 110.99 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 10 grams dried shiitake mushrooms
- 1 trout (500 grams, ready to cook)
- salt
- peppers
- 1 Tbsp Rice wine
- 100 grams ham
- 100 grams Bamboo shoots
- 50 grams Leeks (and ginger root)
- 1 Tbsp vegetable oil
- 100 milliliters Chicken broth
Preparation steps
1.
Pour hot water over shitake mushrooms in a bowl and soak for about 10 minutes.
2.
Season fish with salt and pepper, place in a steamer basket or on a plate, on which it can be steamed. Sprinkle trout with 1 tablespoon rice wine.
3.
Drain mushrooms, then cut into 2x4 cm (approximately 1x 1 1/2 inch) slices. Also cut ham into slices. Place ham, bamboo shoots and mushrooms on fish. Rinse leek and ginger root, cut into slices and place on fish.
4.
Drizzle fish with oil and steam in a steamer for 15 minutes.
5.
Remove fish, remove leeks and ginger root. Arrange fish and mushrooms in a deep bowl, bring broth to a boil in a pot and pour over fish. Serve immediately.
