Trout with Smoked Ham
(Percentage of daily recommendation)
| Calorie | 3,197 cal. | (152 %) | ||
| Protein | 594 g | (606 %) | ||
| Fat | 88 g | (76 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 540 μg | (2,700 %) | ||
| Vitamin E | 50.6 mg | (422 %) | ||
| Vitamin K | 242.8 μg | (405 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 210.4 mg | (1,753 %) | ||
| Vitamin B₆ | 7.1 mg | (507 %) | ||
| Folate | 274 μg | (91 %) | ||
| Pantothenic acid | 51.9 mg | (865 %) | ||
| Biotin | 150.9 μg | (335 %) | ||
| Vitamin B₁₂ | 150.2 μg | (5,007 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 11,382 mg | (285 %) | ||
| Calcium | 372 mg | (37 %) | ||
| Magnesium | 796 mg | (265 %) | ||
| Iron | 13.4 mg | (89 %) | ||
| Iodine | 139 μg | (70 %) | ||
| Zinc | 16 mg | (200 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 8,966 mg | |||
| Cholesterol | 1,704 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 4 Steelhead trout (ready to cook, skinless, each about 180 grams)
- 1 lemon (juiced)
- peppers
- salt
- 3 garlic cloves
- 8 slices raw smoked ham
- 2 Tbsps olive oil
- Dill
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the fish and pat dry, sprinkle with lemon juice, then lighty season with pepper and salt. Remove the garlic and cut into thin slices. Wrap each fish fillet with 2 slices of ham. Cut 8 pieces of parchment paper to about 40 cm (approximately 16 inches) long. Place two pieces together and brush with a little olive oil. Place the salmon on it and top with a few slices of garlic and some dill. Add a few drops of lemon juice and close the packet of parchment paper on the ends with kitchen string. Place the parchment packets on a baking sheet and cook for 10-15 minutes in the preheated oven. Then, remove from the oven, serve on large plates and open the packet at the table. Serve with lemon wedges if desired.