Steelhead Trout with Endive Sauce
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
3327
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,327 cal. | (158 %) | ||
| Protein | 587 g | (599 %) | ||
| Fat | 103 g | (89 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 540.3 μg | (2,702 %) | ||
| Vitamin E | 50.4 mg | (420 %) | ||
| Vitamin K | 240.9 μg | (402 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 207.6 mg | (1,730 %) | ||
| Vitamin B₆ | 7 mg | (500 %) | ||
| Folate | 306 μg | (102 %) | ||
| Pantothenic acid | 52 mg | (867 %) | ||
| Biotin | 154.4 μg | (343 %) | ||
| Vitamin B₁₂ | 150.1 μg | (5,003 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 11,469 mg | (287 %) | ||
| Calcium | 421 mg | (42 %) | ||
| Magnesium | 797 mg | (266 %) | ||
| Iron | 13.1 mg | (87 %) | ||
| Iodine | 145 μg | (73 %) | ||
| Zinc | 15.7 mg | (196 %) | ||
| Saturated fatty acids | 31.9 g | |||
| Uric acid | 8,922 mg | |||
| Cholesterol | 1,739 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Steelhead trout (skinless)
- lemons (juiced)
- 30 grams butter
- 2 herbs Endive
- 1 onion
- 1 garlic clove
- 15 grams butter
- 100 milliliters dry white wine
- 100 grams Crème fraiche
- 60 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 Tbsp scallions
Preparation steps
1.
Rinse fish fillets, pat dry and sprinkle with lemon juice, salt and pepper. In batches, fry fish in hot, melted butter, about 4 minutes per side. Keep warm. Cut endives in half lengthwise, remove cores and thinly slice crosswise. Peel and finely chop onion and garlic and sauté briefly in butter.
2.
Add endives and wine and simmer, stirring, about 2 minutes. Stir in creme fraiche, cream and chives, heat briefly and season with salt and pepper. Serve fish fillets topped with endive sauce.
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