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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 2 servings.
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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% |
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