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Ingredients
Trout with Parsley Potatoes
- Ingredients
- 4 medium sized trout
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 1 bay leaf
- ⅛ l Wine vinegar
- 1 tsp white peppercorns
- 2 organic lemons
- 750 grams waxy potatoes
- 80 grams butter
- 1 bunch parsley
- salt
- peppers
Rinse soup vegetables, trim and chop. Peel onion and quarter. Combine prepared vegetables in a pot with 2 liters (approximately 2 quarts) of water, bay leaf, pepper, 1 tablespoon salt and vinegar. Cut half of a lemon into slices and add to the broth. Simmer vigorously for 20 minutes.
Rinse trout inside and out and sprinkle with 2 tablespoons of lemon juice. Rinse the potatoes, peel, cover with salted water and cook for 20 minutes. Reduce cooking broth heat to low, slide the trout into the broth, cover the pot and cook over low heat for 15 minutes.
Drain water from the potatoes and let steam evaporate. Heat butter in a pan. Rinse parsley, finely chop and add to in the butter in the pan. Add the potatoes and cook for 5 minutes, turning frequently. Remove trout from broth, drain well and arrange on a platter with the parsley potatoes. Season with salt and pepper before serving.
(Percentage of daily recommendation)
| Calorie | 545 cal. | (26 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |