Sautéed Steelhead Trout with Potatoes
(1 vote)
(1 vote)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
3434
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,434 cal. | (164 %) | ||
| Protein | 589 g | (601 %) | ||
| Fat | 105 g | (91 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 540 μg | (2,700 %) | ||
| Vitamin E | 58.1 mg | (484 %) | ||
| Vitamin K | 326.6 μg | (544 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 210.3 mg | (1,753 %) | ||
| Vitamin B₆ | 7.2 mg | (514 %) | ||
| Folate | 310 μg | (103 %) | ||
| Pantothenic acid | 52.4 mg | (873 %) | ||
| Biotin | 151 μg | (336 %) | ||
| Vitamin B₁₂ | 150 μg | (5,000 %) | ||
| Vitamin C | 170 mg | (179 %) | ||
| Potassium | 12,016 mg | (300 %) | ||
| Calcium | 452 mg | (45 %) | ||
| Magnesium | 834 mg | (278 %) | ||
| Iron | 14.9 mg | (99 %) | ||
| Iodine | 145 μg | (73 %) | ||
| Zinc | 16.3 mg | (204 %) | ||
| Saturated fatty acids | 21.3 g | |||
| Uric acid | 8,952 mg | |||
| Cholesterol | 1,680 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Steelhead trout
- 700 grams cooked small, new potatoes
- 120 grams Watercress
- vegetable oil (to saute)
- 5 Tbsps olive oil
- 1 handful Chervil
- juice of Limes
- salt
- freshly ground pepper
- Limes (for garnish)
Preparation steps
1.
Rinse the watercress and drain well.
2.
Thinly slice the potatoes. Heat some oil in a skillet and saute the potatoes until golden brown, 4-5 minutes, season with salt and pepper.
3.
Rinse the trout, pat dry, season with salt and pepper. Heat some oil in another skillet and cook the trout skin side down over low heat, 3-4 minutes. Turn the fish over and remove from the heat.
4.
Finely chop the chervil and mix with olive oil and lime juice, season with salt and pepper.
5.
Place the potatoes and watercress on plates, top with the fish and drizzle with the dressing. Serve garnished with lime slices.
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