Trout with Potatoes with Sauerkraut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,421 cal. | (163 %) | ||
| Protein | 594 g | (606 %) | ||
| Fat | 97 g | (84 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 540.4 μg | (2,702 %) | ||
| Vitamin E | 51.4 mg | (428 %) | ||
| Vitamin K | 307 μg | (512 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 211.6 mg | (1,763 %) | ||
| Vitamin B₆ | 7.8 mg | (557 %) | ||
| Folate | 382 μg | (127 %) | ||
| Pantothenic acid | 53.1 mg | (885 %) | ||
| Biotin | 152.8 μg | (340 %) | ||
| Vitamin B₁₂ | 150.1 μg | (5,003 %) | ||
| Vitamin C | 205 mg | (216 %) | ||
| Potassium | 12,804 mg | (320 %) | ||
| Calcium | 536 mg | (54 %) | ||
| Magnesium | 867 mg | (289 %) | ||
| Iron | 15.7 mg | (105 %) | ||
| Iodine | 149 μg | (75 %) | ||
| Zinc | 17.3 mg | (216 %) | ||
| Saturated fatty acids | 26.6 g | |||
| Uric acid | 8,987 mg | |||
| Cholesterol | 1,715 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 lg can Sauerkraut (800 grams)
- 1 onion
- 1 Tbsp butter
- 2 bay leaves
- 200 milliliters Vegetable broth
- 800 grams waxy potatoes
- salt
- freshly ground peppers
- 1 tsp vegetable oil
- 4 Steelhead trout (skinless, about 200 grams)
- 125 milliliters Whipped cream
- 4 tsps grated Horseradish (fresh or from a jar)
Preparation steps
Place the sauerkraut in a colander, rinse briefly and let drain. Peel the onion and chop finely. Heat butter in a saucepan and cook onion over medium heat until soft. Add the drained sauerkraut, bay leaves and vegetable broth, and cook covered for 10 minutes over low heat.
Meanwhile, peel the potatoes, rinse, cut into 5 mm thick slices and let cook in boiling salted water for 5 minutes. Drain the cooked potatoes, rinse with cold water and let drain.
Drain the sauerkraut-onion mixture and collect the broth. Grease a baking dish with oil and spread the sauerkraut-onion mixture into it.
Rinse the trout fillets, pat dry and season with salt and pepper. Place the trout fillets over the sauerkraut mixture in the baking dish. Top the trout fillets with cooked potatoes slices in the pattern of "scales".
Mix the collected sauerkraut broth with cream and horseradish, and season with salt and pepper. Pour the broth-cream mixture over the potatoes in baking dish and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 40 minutes.
