Recipe Details
| Title | Whole roasted trout with salsa verde roasted new potatoes and lemons |
|
| Author | James Martin | |
| Portions | 4 | |
| Created | 16th February 2015 09:36 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 710.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Onions, shallots, raw | 1 Large | |
| Mint, fresh | 2 Tablespoon | |
| Dill, fresh | 2 Tablespoon | |
| Tarragon, fresh | 2 Tablespoon | |
| Parsley, raw | 2 Tablespoon | |
| Watercress, raw | 2 Tablespoon | |
| Basil, fresh | 2 Tablespoon | |
| Oil, olive | 4 Tablespoon | |
| Capers, canned | 2 Tablespoon | |
| Lemons, whole, | 3 Medium | |
| Trout, brown, raw | 1.5 Kilogram |  |
| Potato, new | 400 Gram | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Anchovies, canned in oil, drained | 170 Gram | |
| Mustard, smooth | 1 Teaspoon |  |
Special Dietary Requirements Suitability
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Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 764 |  |
| Protein | 177.21% | |
| Other Carbohydrate | 13.21% | |
| Sugar | 5.03% | |
| Fat Saturated | 15.06% | |
| Fat Unsaturated | 32.02% | |
| Fiber | 7.06% | |
| Sodium | 88.05% | |
| Salt | 91.00% | |
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Recipe Method
1. Preheat the oven to 210C/425F/Gas Mark 7 or use a very hot pizza oven. 2. Place the roughly chopped shallot and anchovies, mustard and all the herbs which are roughly chopped, with stalks reserved, into a food processor and blend to a fine pur