Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 4 pieces of skinned and boneless trout fillet, 14 oz. Pieces
- Salt
- Fresh ground pepper
- 1/3 cup olive oil for brushing
- 18 oz. vegetables
- 7 oz. Butter
- Lemon butter:
- 5.6 oz butter
- Juice from half a lemon
- 1/3 cup heavy cream
- 1/2 tablespoon chopped parsley
- 1/2 tablespoon chopped dill
- =
Directions
Cut the butter up in smal lumps.
To make the lemon butter, boil cream with lemon juice and whip in 3-4 butter lumps. When the butter has melted and is mixed with the sauce, whip in 3-4 new butter lumps. The sauce should be near the boiling point all the time.
Cook the vegetables.
Warm a frying pan over low heat. Spice the fish with salt and fresh ground pepper; brush it well with olive oil.