Trout with Wine Sauce
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
343
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 36.2 μg | (181 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,308 mg | (33 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 634 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 trout (about 500 grams, oven-ready)
- 2 carrots
- 2 Parsnips
- 10 grams butter
- 1 splash Tarragon vinegar
- 1 lemon (zest)
- 100 milliliters fish stock (from a jar)
- 50 grams Whipped cream
- 100 milliliters white wine
- parsley (1/2 bunch)
- Dill (1/2 bunch)
Preparation steps
1.
Rinse fish and pat dry. Peel parsley root and carrots, then cut into thin strips. Heat butter in a pan and sauté vegetables. Season with salt and pepper.
2.
Deglaze with vinegar and cook until evaporated. Add fish stock and simmer about 8 minutes. Stir in lemon zest, cream and wine. Place fish on top of the vegetables and bake in an oven preheated to 175°C (approximately 350°F), about 25 minutes. Rinse herbs, finely chop and sprinkle on fish to serve.
