Photo: Mae Mu
Poached Red Trout on Watercress with Blood Orange Dressing
12 ingredients
Serves 4.
openrecipes
Estimated Nutrition (whole recipe, rough)
231
Calories
3g
Protein
14g
Fat
22g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Watercress | 1 cup (34g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Trout | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup dry white wine
- 1 cup water
- 4 lemon slices, plus 1 tsp. fresh lemon juice
- 1 tsp. minced fresh tarragon
- 1/2 tsp. salt
- 3/4 lb. skinless red trout or other trout fillets
- Juice of 3 blood oranges (about 3/4 cup), plus
- 1 whole blood orange
- 2 tsp. extra-virgin olive oil
- 1 tsp. minced shallot
- 4 cups watercress sprigs (about 2 bunches),
- tough stems removed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes