Roasted trout with baked tomatoes
Allergens:
Ingredients for 5 portions
Calculate portions
Trout
1.25 kg
Intense olive oil
0.125 l
Garlic, bulb
1.6 ud
Parsley
0.004 g
White wine
0.05 l
Bacon
0.075 kg
Tomato Provencal
5.0 ud
Elaboration
- Cortar el bacón en dados.
- Limpiar la trucha, quitándole la cabeza y desespinarla dejándola abierta en forma de libro.
- Sazonar la trucha, colocarla en una bandeja de horno con un poco de aceite. Espolvorearla con el ajo en brunoise y el bacón.
- Asarla a 180 ºC y cuando esté prácticamente cocinada, rociarla con el vino blanco y dejar que se acabe de asar.
- Espolvorear la trucha con perejil y emplatarla junto con el tomate provenzal.
Nutritional information (1 portion)
Energy
504.47
kcal
Carbohydrates
6.84
g
Proteins
22.9
g
Lipids
41.69
g
Sugars
3.48
g
Salt (Sodium)
540.88
mg
Folic acid
34.91
ug
Vitamin C
21.11
g
Vitamin A
108.2
ug
Zinc
1.61
mg
Iron
2.27
mg
Calcium
46.2
mg
Cholesterol
124.88
mg
Polyunsaturated fatty acids
7.99
g
Monounsaturated fatty acids
23.73
g
Saturates
8.97
g
Fiber
1.23
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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