Photo: Lars Blankers
Roast Trout and Vegetables with Horseradish Vinaigrette
10 ingredients
4 servings
openrecipes
Horseradish and potatoes have always been a power duo. The surprise is how nicely they pair with roasted trout.
Estimated Nutrition (whole recipe, rough)
364
Calories
7g
Protein
14g
Fat
55g
Carbs
Counts 9 of 11 ingredients — the other 2 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 |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Trout | not in our table | 0 |
| Horseradish | 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 small potatoes (such as red-skinned or fingerling), unpeeled, halved lengthwise
- 1 medium fennel bulb, cut lengthwise into 1/2-inch wedges with some core intact
- 4 small shallots, halved
- 6 olive oil, divided
- 4 Kosher salt, freshly ground pepper
- 8 4-ounce trout fillets
- 2 prepared horseradish
- 2 red wine vinegar
- 1 whole grain mustard
- 1/4 coarsely chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes