Miller-Style Trout with Potatoes
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
624
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 624 cal. | (30 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 36.3 μg | (182 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 55.9 μg | (93 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,622 mg | (41 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 637 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the fish
- 4 small trout
- lemon juice
- salt
- peppers
- ½ bunch parsley (for filling)
- Pastry flour (for thickening)
- clarified butter (for sauteeing)
- For garnish
- 2 Tbsps sliced almonds
- Lemon wedge
Preparation steps
1.
For the parsley potatoes, cook the potatoes in boiling salted water about 20 minutes.
2.
Toast the sliced almonds in a small pan until golden brown.
3.
For the fish, heat plenty of butter in one or preferbly two pans.
4.
Meanwhile, season the fish inside and out with lemon juice, fill with some parsley and dredge in flour. Cook the fish over medium heat on each side until golden brown, about 5-7 minutes. The fish is done when the dorsal fin is easy to detach.
5.
Melt the butter for the potatoes in a saucepan, peel the potatoes, quickly swirl in the butter, remove and serve with the fish. Drizzle the remaining parsley butter over the fish and serve with the sliced almonds and lemon wedges.
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