Trout with Stuffing
Trout with Stuffing - Trout with Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 36 μg | (180 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 53.9 μg | (90 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,663 mg | (42 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 635 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 trout (ready to cook, each about 300 grams)
- 600 grams potatoes
- 6 Tomatoes
- 1 bunch parsley
- 3 garlic cloves
- 1 generous pinch Lemon peel
- butter
- salt
- white peppers (freshly ground)
Preparation steps
Rinse potatoes, peel and boil in salted water for about 30 minutes.
Preheat oven to 200°C (approximately 400°F).
Rinse trout and pat dry. Scald tomatoes in hot water then remove and peel, quarter, core and dice finely. Pluck parsley leaves and finely chop.
Peel garlic and cut into slices. Mix with parsley, lemon peel and 3 tablespoons butter. Season trout inside with salt and pepper and fill with parsley butter. Pour in about 3/4 of diced tomatoes, then season outside with salt and pepper and place in a buttered, oven-proof dish. Slit surface of fish several times and top with butter pieces. Cover with aluminum foil and bake in a preheated oven for about 30 minutes. During final 5 minutes of cooking, remove foil and sprinkle with remaining diced tomatoes.
Toss potatoes in 1 tablespoon butter, season with salt and serve with fish.
