Trout with Parmesan Crust and Stuffed Tomato
Nutritional values
(Percentage of daily recommendation)
| Calorie | 671 cal. | (32 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 36.9 μg | (185 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 41.3 μg | (69 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,214 mg | (30 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 679 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the trout
- 2 trout (ready to cook without head and tail)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 bunch mixed Fresh herbs (Chives, parsley, dill)
- 2 garlic cloves
- 1 scallion
- 50 grams button Mushroom
- 4 Tbsps softened butter
- 5 Tbsps Wheat bread
- 1 Tbsp Parmesan (grated)
- 2 tsps vegetable oil
- For the tomato
- 1 large Tomato
- 4 Tbsps Frozen pea
- Limes
- 2 tsps Lime juice
- In addition
- Limes
Preparation steps
For the trout: rinse and pat dry trouts. Drizzle with lemon juice and season inside and out with salt and pepper.
Rinse herbs, shake dry and chop finely. Peel garlic.
Clean mushrooms and chop. Rinse and dry scallion, cut into rings. Combine scallion, mushrooms and garlic in a bowl.
Add 2 tablespoons of softened butter and herbs to mushrooms and mix well. Season with salt and pepper. Stuff trouts with the mixture and secure with toothpicks.
Mix breadcrumbs with Parmesan in a bowl.
Drizzle stuffed trouts with a little oil and spread Parmesan mixture on top. Dot with little pieces of butter. Bake in preheated oven at 200°C (approximately 400°F) for about 15-20 minutes.
For the tomato: rinse and pat dry tomato, halve and scoop out pulp with a spoon. Blanch thawed peas for 3 minutes in boiling salted water, drain, rinse in cold water and drain again. Combine peas with lime juice and zest and stuff tomato halves with the mixture.
Arrange trouts with stuffed tomatoes on plates and garnish with lime slices. Serve.
