Trout Baked With Witlof Recipe
Recipe By Taste
Witlof is a crunchy relative of radicchio, but is much more than a salad green. Baked with capers, it's also sensational as a side dish for the prosciutto-wrapped trout.
4.3
28 Rating -
Rate
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Trout Baked With Witlof Recipe
- 1 Red witlof, quartered lengthways
- 1 Green witlof, quartered lengthways
- 0.06 cup Salted capers, rinsed, drained
- 18.75 gram Butter
- 1/4 tablespoon Extra virgin olive oil
- 1/2 Garlic Cloves, Finely Chopped
- 3/4 Eschallots, thinly sliced
- 1/4 teaspoon Fennel seeds
- 1/4 cup Dry white wine
- 1/2 Rainbow trout, cleaned, scaled
- 2 Prosciutto slices
Nutrition
value
value
221
calories per serving
9 g Fat12 g Protein17 g Carbs7 g FiberOther
Current Totals
- Fat9g
- Protein12g
- Carbs17g
- Fiber7g
MacroNutrients
- Carbs17g
- Protein12g
- Fiber7g
Fats
- Fat9g
Vitamins & Minerals
- Calcium335mg
- Iron4mg
- Vitamin A39mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B913mcg
- Vitamin B122mcg
- Vitamin C7mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium82mg
- Manganese1mg
- Phosphorus170mg
- Selenium14mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste