Smoked Trout with Spinach
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 184 kcal | (9 %) | ||
| Protein | 16.4 g | (17 %) | ||
| Fat | 11.7 g | (10 %) | ||
| Carbohydrates | 3 g | (2 %) |
Ingredients
- Ingredients
- 2 Smoked trout (with skin)
- 2 firm Tomatoes
- 500 grams Spinach
- 3 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- salt
- freshly ground pepper
- 1 Tbsp parsley
Preparation steps
Wrap the smoked trout in aluminum foil and place in an oven preheated to 100°C/80°C convection/gas mark 1 (approximately 215°F/175°F convection) for 10-15 minutes. Score the tomatoes crosswise on the bottom and blanch in boiling water for 1 minute. Rinse under cold water and remove the skin. Cut into quarters, remove the seeds and slice into thin strips. Rinse the spinach, spin dry and remove any large stems.
Heat 2 tablespoons of olive oil in a large pan and sauté the spinach briefly. Remove from heat and transfer to a large bowl. Whisk the balsamic vinegar with the remaining olive oil and season with salt and pepper. Drizzle the dressing over the spinach and mix until well coated. Remove the smoked trout from the oven and plate with the spinach and sliced tomatoes. Garnish with chopped parsley and serve.
