Trout Crepes with Salad
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 d. 50 min.
Ready in
Calories:
223
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 11.47 g | (12 %) | ||
| Fat | 13.58 g | (12 %) | ||
| Carbohydrates | 13.28 g | (9 %) | ||
| Sugar added | 0.35 g | (1 %) | ||
| Roughage | 0.64 g | (2 %) |
more nutritional values
| Vitamin A | 273.27 mg | (34,159 %) | ||
| Vitamin D | 5.43 μg | (27 %) | ||
| Vitamin E | 2.15 mg | (18 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 0.61 mg | (5 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 16.03 μg | (5 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Biotin | 0.82 μg | (2 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 9.72 mg | (10 %) | ||
| Potassium | 206.72 mg | (5 %) | ||
| Calcium | 106.69 mg | (11 %) | ||
| Magnesium | 13.59 mg | (5 %) | ||
| Iron | 1.23 mg | (8 %) | ||
| Iodine | 27.48 μg | (14 %) | ||
| Zinc | 0.35 mg | (4 %) | ||
| Saturated fatty acids | 3.32 g | |||
| Cholesterol | 79.02 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For garnish
- 150 grams lamb's lettuce
- 4 Tbsps Sour cream
- Dill
- 1 each organic juice and zest
- 1 small Steelhead trout (about 1 kg; filleted and skinned)
- Grapefruit (1 each organic juice and zest)
- Oranges (1 each organic juice and zest)
- 1 bunch Dill
- coarse Sea salt
- freshly ground peppers
- 2 Tbsps finely chopped, mixed Fresh herbs (Parsley, dill, sorrel, chervil, chives)
- 2 eggs
- 60 grams Pastry flour
- 250 milliliters milk
- 1 pinch salt
- butter (for cooking)
- Dill (for garnish)
- For the salad dressing
- 3 Tbsps Walnut oil
- ½ tsp Mustard
- 2 Tbsps balsamic vinegar
- 1 Tbsp Raspberry vinegar
- salt
- freshly ground peppers
- ½ tsp sugar
Preparation steps
1.
Lay trout fillets on a flat dish, drizzle with citrus juice and cover with the zest and the dill. Sprinkle with sea salt and pepper. Cover with aluminum foil and refrigerate about 2 days.
2.
For the crepes, mix the herbs with the remaining ingredients. Let swell 15 minutes. Bake small thin crepes in hot butter. Keep warm.
3.
For the salad dressing, stir together the mustard, vinegars and sugar, season with salt and pepper and whisk in the oil. Mix with the trimmed and rinsed lettuce just before serving.
4.
Place trout fillets on a board, remove the herbs and spices and use a sharp knife to cut thin slices diagonally. Place fish on the crepes and fold into quarters. Serve with sour cream and the dressed lettuce and garnish with dill.
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