30 min
Type of dish: Fish
Temperature: Hot
Allergens
Fish
Fish
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Trout 1.25 kg
Table salt 3.75 g
Plain flour 0.1 kg
High oleic oil 0.25 l
Bacon 0.075 kg
Lettuce 0.6 ud
Onion 0.05 kg
Parsley 3.75 g
Elaboration
  • Preparing the fish.
  • For this recipe, the following elaborations are needed:
  • Green onion and lettuce salad
  • Infused olive oil: put the intense olive oil with the garlic cut into brunoise to heat. When the garlic starts to float, add the bacon and let it cook.
  • Season, flour and fry in plenty of hot oil, add the garlic and bacon oil and a little parsley chopped into brunoise.

PLATING UP

  • Serve the fish on one side of the plate and the salad on the side.
Nutritional information (1 portion)
Fiber 0.58 g
Saturates 10.32 g
Monounsaturated fatty acids 43.81 g
Polyunsaturated fatty acids 8.6 g
Cholesterol 119.26 mg
Calcium 55.64 mg
Iron 2.1 mg
Zinc 1.41 mg
Vitamin A 130.02 ug
Vitamin C 5.74 g
Folic acid 16.13 ug
Salt (Sodium) 860.51 mg
Sugars 0.37 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.