Trout with creamy potato salad Recipe
Ingredients
- 800g potatoes
- 4 tbs natural yogurt
- 4 tbs mayonnaise
- 1/2 salad cucumber, diced
- 4 pickled gherkins, coarsely chopped
- 4 spring onions, finely sliced
- 4 radishes, diced
- Juice of 1 lemon
- Parsley, chopped
- Dill, chopped
- 4 trout fillets
- 1 tsp salt
- 1 tsp pepper
- 2 tbs olive oil
Directions
- Boil the potatoes for 20 minutes or until cooked. Drain and rinse under cold water to cool.
- Peel the potatoes and slice them.
- Mix yogurt and mayonnaise. Cut the salad cucumber slices into quarters.
- Add the salad cucumber, chopped pickles, sliced onions and radishes cut into quarters to the yogurt and mayonnaise mixture.
- Whisk in the lemon juice.
- Gently stir the mayonnaise sauce into the potatoes. Sprinkle the salad with chopped parsley and dill.
- Rub the interior of each trout with salt and fill with 1-2 slices of lemon.
- Season the trout with salt and pepper on the outside, place in the non stick pan, sprinkle lightly with olive oil.
- Bake the trout in oven for 15 minutes at 200°C or until done.
- Serve with creamy potato salad.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 446 | |
| Calories from Fat 217 | 49% |
| Total Fat 24.47g | 31% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 876mg | 37% |
| Potassium 1050mg | 30% |
| Total Carbs 36.93g | 10% |
| Dietary Fiber 4.3g | 14% |
| Sugars 9.02g | 6% |
| Protein 20.57g | 33% |
