Directions:
- Season the trout filets with salt and pepper, fry first on the side with the skin, then fry the other side, 1 – 1 1/2 minutes each. Remove and keep warm.
- Melt the butter in a flat pan and braise shallots and herbs slightly. Deglaze with white wine, add Bouillon cube, and reduce the liquid slightly while cooking. Now add the cream, cook thoroughly. Pour the sauce over the fish.
- Serve with wild rice, fine noodles or boiled potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 396.69 Kcal (1661 kJ) | ||
| Calories from fat | 239.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.63g | 41% | |
|---|---|---|---|
| Cholesterol | 143.1mg | 48% | |
| Sodium | 99.06mg | 4% | |
| Potassium | 612.57mg | 13% | |
| Total Carbs | 1.9g | 1% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 33.88g | 68% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.2mg | 18% | |
| Calcium | 90.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 178.29 Kcal (746 kJ) | ||
| Calories from fat | 107.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.97g | 41% | |
|---|---|---|---|
| Cholesterol | 64.32mg | 48% | |
| Sodium | 44.52mg | 4% | |
| Potassium | 275.32mg | 13% | |
| Total Carbs | 0.85g | 1% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 15.23g | 68% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 1.4mg | 18% | |
| Calcium | 40.5mg | 9% | |
* 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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