Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Sea Trout | not in our table | 0 |
| Cognac | not in our table | 0 |
| Sauce | 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
- =
- 800 g (1 3/4 pounds) boneless sea trout fillet
- fish heads and bones
- Marinade:
- 1 large leek
- 3 large tomatoes
- 1 large cucumber
- 3 T. chopped dill
- juice of 1 lemon
- 1 1/2 T. cognac
- Sauce:
- 2 T. butter
- 4 T. (1/4 cup) flour
- 5 dl (2 cups) concentrated fish stock
- fish marinade with vegetables
- chopped dill
- 1/2 dl (3 1/2 T) 35 percent fat sour cream
- =
Directions
Shred the vegetables for the marinade. Place half the vegetables in a dish. Sprinkle the fillet with chopped dill, lemon juice, and cognac on both sides. Place on the bed of vegetables. Cover with plastic wrap and refrigerate 24 hours. Remove eyes and gills from the fish head. Place in a pan with the bones, cover with water and simmer 20 minutes. Melt the butter and stir in the flour. Add the stock, marinade with vegetables and dill. Stir in the sour cream. . Poach in salted water about 10 minutes. Transfer the fish to a serving platter. Nap with the sauce. Garnish with lemon wedges and dill sprigs. Serve with boiled potatoes.