german

Pan-Fried Trout with Almond Butter and Cucumber Dill Salad

Name: Pan-Fried Trout with Almond Butter and Cucumber Dill Salad
Yield: 1 serving
Cuisine: german
Ingredients: 155 g trout fillet; 62 g rye bread; 140 g cucumber, sliced; 93 g plain yogurt (2%); 6 g fresh dill, chopped; 12 g lemon juice; 14 g butter; 16 g sliced almonds; 4 g vegetable oil; 6 g all-purpose flour; 2 g salt and black pepper

This pan-fried dish pairs trout fillet with cucumber, sliced, fresh dill, chopped and butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

50 g Carbohydrates

31 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

155g trout fillet 155 kcal
62g rye bread 164 kcal
140g cucumber, sliced 21 kcal
93g plain yogurt (2%) 57 kcal
6g fresh dill, chopped 2 kcal
12g lemon juice 4 kcal
14g butter 100 kcal
16g sliced almonds 93 kcal
4g vegetable oil 35 kcal
6g all-purpose flour 22 kcal
0.78 tsp (2g) salt and black pepper 0 kcal

Cooking instructions

trout filletall-purpose floursalt and black pepper
Pat trout dry; season with salt and pepper. Lightly dust skin side with flour.
trout filletvegetable oil
Heat oil in a skillet over medium-high; pan-fry trout 3 to 4 minutes skin-side down, then 1 to 2 minutes on the other side until just cooked.
buttersliced almonds
In a small pan, melt butter and cook until foamy; add almonds and toast 1 to 2 minutes until fragrant.
trout filletrye breadcucumberplain yogurt (2%)fresh dilllemon juicebuttersliced almonds
Toss cucumber with yogurt, dill, and lemon juice. Plate trout, spoon almond butter over, and serve with rye bread.