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Ingredientes
- 2 x Boneless brook trout
- 1/2 lb Fingerling potatoes Butter, for potatoes
- 2 x Red onions
- 2 Tbsp. Balsamic vinegar
- 1 ounce Extra virgin olive oil
- 1 tsp Smoked salt
Direcciones
- Cut the head off the trout and separate the fillets; season each fillet with the smoked salt and reserve. Split the potatoes in half lengthwise and cooked them covered with water and a dollop of butter. Cut the onions in large dice and cook them in extra virgin olive oil till tender, deglaze with balsamic vinegar, don't reduce. Place the fillets skin down and cook for 6 to 8 min or possibly till the flesh is no longer translucent/soft.
- This recipe yields 2servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 2 servings | |
| Calories 228 | |
| Calories from Fat 127 | 56% |
| Total Fat 14.4g | 18% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1189mg | 50% |
| Potassium 349mg | 10% |
| Total Carbs 23.72g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 16.35g | 11% |
| Protein 2.3g | 4% |
