Photo: Chiara Conti
Rosemary-smoked trout with wilted spinach, served with wasabi crème fraîche and melba toast
11 ingredients
30 min + 10 min
Serves 2
openrecipes
This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.
Estimated Nutrition (whole recipe, rough)
317
Calories
4g
Protein
26g
Fat
18g
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 |
| White Bread | 1 slice (30g) white | 79 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Rainbow Trout | not in our table | 0 |
| Wasabi | not in our table | 0 |
| Leaf | not in our table | 0 |
| Flower | 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 x 250g rainbow trout
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 6 heaped tbsp untreated sawdust (used for pet bedding, available from pet shops)
- 5 sprigs fresh rosemary
- 2 tbsp crème fraîche
- 1 tsp wasabi
- 1 tbsp salted butter
- 150g/5½oz baby leaf spinach
- 1 slice thick white bread
- flowers, to serve (optional) nasturtium
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