Directions:
- For the Beurre Blanc: Put the wine and shallot into a small heavy -bottomed saucepan and reduce over medium high heat for about 10 minutes until there is almost no wine left.
- Remove from heat and quickly whisk in butter.
- Return to very low heat to warm; do not allow to boil.
- For the trout: Season the filets with salt, fresh pepper and herbs de Provence.
- Place on a baking sheet, and bake at 350 for approximately 10 minutes. Do not overbake.
- Place the trout over the rice and pour over sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.54 Kcal (1656 kJ) | ||
| Calories from fat | 256.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.51g | 44% | |
|---|---|---|---|
| Cholesterol | 106.83mg | 36% | |
| Sodium | 51.64mg | 2% | |
| Potassium | 458.96mg | 10% | |
| Total Carbs | 8.14g | 3% | |
| Sugars | 3.59g | 14% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 18g | 36% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2mg | 11% | |
| Calcium | 59.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 194.25 Kcal (813 kJ) | ||
| Calories from fat | 126.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14g | 44% | |
|---|---|---|---|
| Cholesterol | 52.46mg | 36% | |
| Sodium | 25.36mg | 2% | |
| Potassium | 225.4mg | 10% | |
| Total Carbs | 4g | 3% | |
| Sugars | 1.76g | 14% | |
| Dietary Fiber | 0.55g | 5% | |
| Protein | 8.84g | 36% | |
| Vitamin C | 1.9mg | 6% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1mg | 11% | |
| Calcium | 29.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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