Fried trout with tomato 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
2.1 ud
Salad tomato
0.25 kg
Vinaigrette sauce
0.038 l
Table salt
5.0 g
Elaboration
Técnica culinaria: Fritura con protección (enharinar)
Preelaboracion verduras:
tomate: rodajas
ajos: brunoise
perejil: brunoise
Preelaboracion pescados:
Limpiar las truchas.
Racionar si fuera necesario.
Elaboraciones preliminares:
hacer vinagreta básica
Elaboración:
sazonar y enharinar el pescado en el momento de freir.
introducirlo en el aceite caliente y dejar cocinar por los dos lados.
sacar sobre papel absorbente.
hacer ensalada.
Servicio:
Sacar las truchas sobre placas.
Añadir sobre las truchas fritas un poco de perejil en brunoise.
Sacar la ensalada en placas y aliñada.
Nutritional information (1 portion)
Energy
683.93
kcal
Carbohydrates
4.91
g
Proteins
22.48
g
Lipids
63.61
g
Sugars
1.38
g
Salt (Sodium)
861.53
mg
Folic acid
25.08
ug
Vitamin C
11.18
g
Vitamin A
110.65
ug
Zinc
1.44
mg
Iron
1.93
mg
Calcium
40.87
mg
Cholesterol
119.26
mg
Polyunsaturated fatty acids
8.56
g
Monounsaturated fatty acids
43.8
g
Saturates
10.28
g
Fiber
0.7
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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