Roasted Trout with Colorful Potato Salad
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
423
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 20.98 g | (21 %) | ||
| Fat | 26.38 g | (23 %) | ||
| Carbohydrates | 30.65 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.61 g | (12 %) |
more nutritional values
| Vitamin A | 126.96 mg | (15,870 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.21 mg | (2 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.58 mg | (72 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 41.31 μg | (14 %) | ||
| Pantothenic acid | 1.43 mg | (24 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 4.64 μg | (155 %) | ||
| Vitamin C | 35.86 mg | (38 %) | ||
| Potassium | 1,118.3 mg | (28 %) | ||
| Calcium | 60.76 mg | (6 %) | ||
| Magnesium | 47.1 mg | (16 %) | ||
| Iron | 2.56 mg | (17 %) | ||
| Iodine | 0.02 μg | (0 %) | ||
| Zinc | 0.92 mg | (12 %) | ||
| Saturated fatty acids | 6.93 g | |||
| Cholesterol | 65.88 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the trout
- 4 trout (cleaned and trimmed)
- lemons
- salt
- peppers
- Pastry flour
- 2 Tbsps clarified butter
- 1 Tbsp parsley (chopped)
- For the potato-radish-salad
- 600 grams waxy potatoes (cooked in the skin)
- 150 grams Cherry tomatoes (halved)
- 5 Radish (cut into slices)
- Spinach
- 2 Tbsps scallions
- 2 Tbsps Herb vinegar
- 1 tsp Mustard
- 4 Tbsps sunflower oil
- salt
- peppers
Preparation steps
1.
For the trout, rinse the fish, pat dry, season with salt and pepper and sprinkle with lemon juice.
2.
Spread some flour on a shallow dish and turn the fish in it.
3.
In two pans, heat the clarified butter and cook the fish on each side for about 4 minutes until golden brown, then remove.
4.
Sprinkle the trout with parsley and arrange on plates.
5.
For the potato-radish salad, peel the potatoes and cut into slices.
6.
For the salad dressing, mix the vinegar, mustard, salt, pepper and oil together well and mix in with the potatoes. Let marinate briefly.
7.
Add radish slices, tomato halves and spinach and toss to combine, then divide among plates. Sprinkle with chives and serve.
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