Trout with Paprika
Nutritional values
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 36 μg | (180 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 50.8 μg | (85 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 926 mg | (23 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 609 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 shallot
- 4 garlic cloves
- 5 Tbsps olive oil
- 3 tsps ground paprika (sweet)
- 3 Tbsps Caper
- salt
- peppers (freshly ground)
- 100 milliliters white wine
- 125 milliliters vegetable stock
- 1 Tbsp Ajvar
- 1 handful parsley
- 4 trout (each about 300 grams, cleaned, headless, ready to cook)
- 1 lemon (for juicing)
- 3 Tbsps Pastry flour
- 4 Lemon wedge (for garnishing)
Preparation steps
Peel and finely chop shallot and garlic cloves. Heat 3 tablespoons of olive oil in a pan and saute shallot and garlic until translucent.. Add 2 tablespoons of paprika and capers. Season with salt and pepper. Deglaze the pan with white wine and vegetable stock. Add ajvar, stir and simmer for a few minutes. Rinse parsley, shake dry, chop coarsely and add parsley leaves in the end.
Rinse trout, pat dry and drizzle with lemon juice. Mix flour with the remaining paprika and coat trout with a mix, shaking off excess flour if needed. Fill trout cavity with a little bit of paprika sauce. Rub trout with remaining oil and place into a baking dish. Pour half of paprika sauce over fish and bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. To serve, arrange trout on plates, drizzle some sauce around and decorate with lemon wedges. Place the rest of sauce in a saucer to serve on the side.
