Trout with Potato Cakes

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Trout with Potato Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1145
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,145 kcal(55 %)
Protein83.51 g(85 %)
Fat68.68 g(59 %)
Carbohydrates59.76 g(40 %)
Sugar added1.05 g(4 %)
Roughage8 g(27 %)
Vitamin A235.91 mg(29,489 %)
Vitamin D0.6 μg(3 %)
Vitamin E6.56 mg(55 %)
Vitamin B₁0.83 mg(83 %)
Vitamin B₂0.53 mg(48 %)
Niacin21.67 mg(181 %)
Vitamin B₆1.35 mg(96 %)
Folate92.03 μg(31 %)
Pantothenic acid0.18 mg(3 %)
Biotin1.7 μg(4 %)
Vitamin B₁₂9.56 μg(319 %)
Vitamin C56.47 mg(59 %)
Potassium2,732.02 mg(68 %)
Calcium212.01 mg(21 %)
Magnesium151.1 mg(50 %)
Iron4.04 mg(27 %)
Iodine18.9 μg(9 %)
Zinc2.81 mg(35 %)
Saturated fatty acids20.26 g
Cholesterol291.61 mg

Ingredients

for
4
For the rosti
1 ¼ cups peas (frozen)
1 onion (finely diced)
35 ounces floury potatoes
salt
peppers
Nutmeg
1 egg
2 tablespoons flour
10 tablespoons vegetable oil
2 tablespoons butter
For the dip
1 sprig Dill
10 stalks Chives
2 sprigs parsley
2 tablespoons milk
½ cup Crème fraiche
Garlic salt
peppers
1 pinch sugar
For the fish
4 medium Brook trout (fillets)
1 tablespoon lemon juice
salt
peppers
1 tablespoon Oil
1 tablespoon butter
How healthy are the main ingredients?
potatoparsleysugarDillonionsalt
Preparation

Kitchen utensils

1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Melon baller, 1 Jug

Preparation steps

1.
Heat the oven to its lowest setting.
2.
To make the rosti: peel the potatoes and grate them finely. Place the grated potato on a tea towel and wring out well.
3.
Mix in the thawed peas and the onion. Season with salt, pepper and nutmeg and knead in the flour and the egg.
4.
Heat the oil and butter in a frying pan and fry the rosti one at a time. Transfer to a plate and put them in the oven to keep warm.
5.
While the rosti are frying, wash the herbs and shake them dry. Chop very finely.
6.
Mix the creme fraiche with the milk, add the herbs and season well.
7.
Rinse the fish and pat dry. Cut into 5 cm|2 " long pieces, drizzle with lemon juice and season with salt and pepper.
8.
Heat the oil and butter in a pan and fry each piece with the skin down for approx. 1 minute. Turn the pieces over, remove the pan from the heat.
9.
Arrange the rosti on the preheated plate and place the fish on top. Pour the dip into a small bowl and serve with a dill-parsley garnish.
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