Trout with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 36.1 μg | (181 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 35.9 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,562 mg | (39 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 632 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 9 g |
Ingredients
Preparation steps
Wash trout as carefully as possible. Season insides with salt and place fish on plate. Pour 200 ml (approximately 3/4 cup) of heated vinegar over fish, let rest for about 20 minutes.
Chop onion finely. Cut carrots, parsnip, and peeled potatoes into 1 cm (approximately 1/2 inch) cubes. Boil the vegetables in 2 liters (approximately 8 cups) of water seasoned with 2 tablespoons of salt. Add sugar, bay leaf, remaining vinegar, pepper and lemon slices to broth. Simmer for about 10 minutes on low heat. Place the fish in the broth and simmer on low for about 30 minutes, watching carefully so that broth does not boil.
Take out fish and lemon slices. Drain vegetables, drizzle with melted butter. Place fish over the vegetables. Sprinkle with chives.
Serve with mayonnaise if desired.
