Roasted trout and salad

40 min
Type of dish: Fish
Temperature: Hot
Seasonal period: April, May, June
Allergens:
Fish
Fish
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Trout 1.25 kg
Intense olive oil 0.125 l
Garlic, bulb 1.6 ud
Bacon 0.075 kg
White wine 0.05 l
Parsley 0.008 g
Lettuce 0.6 ud
Vinaigrette sauce 0.038 l
Table salt 3.75 g
See Recipe
Olive oil 0.03 l
Vinegar 0.008 l
Table salt 5.0 g
Elaboration
  • Remove the bad parts of the lettuce before putting it into water, leave it to sanitize for 10 minutes then cut.
  • Chop the garlic and parsley into brunoise.
  • Dice the bacon.
  • Prepare the fish and split and butterfly it leaving it open.
  • Make a vinaigrette sauce for the lettuce.
  • Season the trout, place it on a baking tray with a little oil. Sprinkle over the garlic and the bacon.
  • Bake at 180 ºC and when it is practically cooked, sprinkle it with white wine and leave to finish roasting.
  • Sprinkle the trout with parsley and serve with the salad and dressing.
Nutritional information (1 portion)
Energy
493.18
kcal
Carbohydrates
0.77
g
Proteins
22.07
g
Lipids
43.67
g
Fiber 0.34 g
Saturates 8.71 g
Monounsaturated fatty acids 27.4 g
Polyunsaturated fatty acids 6.58 g
Cholesterol 119.16 mg
Calcium 44.24 mg
Iron 1.94 mg
Zinc 1.39 mg
Vitamin A 130.02 ug
Vitamin C 2.68 g
Folic acid 12.57 ug
Salt (Sodium) 860.26 mg
Sugars 0.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.