Fried trout with lettuce salad
Allergens:
Ingredients for 5 portions
Calculate portions
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
Onion
0.05 kg
Vinaigrette sauce
0.038 l
Parsley
3.75 g
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.
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