Trout Fillets with Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 70 μg | (117 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 191 μg | (64 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 720 mg | (18 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 Arctic Chars (ready to cook, skinless, each about 150 grams)
- 4 pcs Lemon peel
- 4 sprigs Dill
- salt
- freshly ground peppers
- olive oil
- 300 grams green Asparagus
- 300 grams white Asparagus
- 400 milliliters Vegetable broth
- 60 milliliters Whipped cream
- 2 Tbsps cold butter (flaked)
- freshly grated Nutmeg
- 1 Tbsp freshly chopped parsley
Preparation steps
Rinse and pat dry fish, place into 2 vacuum bags and cover with lemon slice and dill. Season with salt and pepper, drizzle with a little olive oil and vacuum seal. Let marinate for about 2 hours.
Peel asparagus and trim lower thirds of the stalks, cut stalks lengthwise and then into 10 cm (approximately 4 inches) long pieces. Heat broth and simmer asparagus for about 15-20 minutes.
In a saucepan, heat plenty of water and insert bags with fish, cook for about 10-15 minutes at about 80°C (approximately 175°F).
Strain asparagus cooking water through a sieve and and bring to a boil with cream. Add cold butter cut into small pieces and season with salt, pepper and a pinch of nutmeg.
Arrange asparagus on warmed plates, drizzle with sauce and sprinkle with parsley. Remove fish from the bags and place on top of asparagus. Serve.
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