Photo: Anna Pelzer
Wild sea trout, sorrel and peas with a tomato and crème fraîche salad
15 ingredients
30 min + 30 min
Serves 2
openrecipes
Sit back and enjoy a taste of summer with a beautifully balanced sea trout recipe.
Estimated Nutrition (whole recipe, rough)
455
Calories
13g
Protein
26g
Fat
48g
Carbs
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sourdough | 1 slice (36g) | 93 |
| Peas | 1/2 cup (72g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Vermouth | not in our table | 0 |
| Sea Trout | not in our table | 0 |
| Sorrel | not in our table | 0 |
| Peppermint | 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
- 6 small violet baby artichokes
- 125g/4½oz unsalted butter
- 110ml/4fl oz dry vermouth
- splash olive oil
- 2 x 175g/6oz fillets wild sea trout
- 110g/4oz fresh peas
- 1 bunch sorrel
- 1 lemon
- , for shallow frying olive oil
- 1 slice sourdough, chopped
- 300g/11oz mixed heirloom tomatoestomatoes
- 1 shallot
- 2-3 tbsp extra virgin olive oil
- 8 fresh mint
- 1 tbsp crème fraîche
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes