Fried trout with lettuce salad

30 min
Type of dish: Fish
Temperature: Hot
Seasonal period: April, May, June
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
Intense olive oil 0.125 l
Garlic, bulb 0.5 ud
Bacon 0.075 kg
Lettuce 0.6 ud
Onion 0.05 kg
Vinaigrette sauce 0.038 l
Parsley 3.75 g
See Recipe
Olive oil 0.03 l
Vinegar 0.008 l
Table salt 5.0 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)
Energy
682.23
kcal
Carbohydrates
4.07
g
Proteins
22.56
g
Lipids
63.74
g
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.