Smoked Trout Fillets with Potato Puree and Lamb's Lettuce
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
409
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 36 μg | (180 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,457 mg | (36 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 637 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams lamb's lettuce
- 400 grams predominantly waxy potatoes
- 250 milliliters Vegetable broth
- salt
- freshly ground pepper
- 1 tsp Mustard
- 3 Tbsps White vinegar
- 1 tsp honey
- 5 Tbsps Corn oil
- 4 smoked trout (about 140 grams)
Preparation steps
1.
Rinse the lettuce, sort and shake dry. Peel the potatoes, cut into small cubes and cook for about 10 minutes in the boiling vegetable broth. Season with salt and pepper and remove half of the potatoes from the broth. Puree the remaining potatoes with the broth. Transfer the potato puree to a bowl, stir in the potato cubes, and season with salt and pepper.
2.
For the dressing, mix the mustard with the vinegar, honey and corn oil, and season with salt and pepper.
Cut the smoked trout filets in diagonally into strips. Toss the lamb's lettuce with the dressing.
3.
Spread the potato puree on plate, arrange the lettuce over it and top with trout pieces. Serve immediately.
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