Trout Fillets with Cucumber Salsa
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
258
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 771 mg | (19 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Arctic Chars (each about 200 grams)
- 1 Cucumber
- 1 bunch Radish
- 1 large onion
- 2 Tbsps butter
- 4 sprigs Dill
- salt
- peppers
- 4 Tbsps white balsamic vinegar
- in addition
- 6 Tbsps Salmon caviar
- 4 Tbsps Whipped cream
Preparation steps
1.
Wrap trout fillets tightly in plastic wrap and then wrap in aluminum foil. Let stand for 5 minutes in 70°C water (approximately 160°F).
2.
Halve cucumber lengthwise, scrape out seeds and cut into small cubes. Rinse and dry radishes, cut into small cubes. Peel onion and dice finely. Heat butter in a pan and saute cucmber, radsihes and onion for a few mintues. Chop dill and add to the pan. Season with salt, pepper and balsamic vinegar. Arrange salsa on plates. Unwrap fish and place on top of salsa. Garnish with salmon caviar and cream and serve.
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