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Seared Sea Trout with Pea & Lemongrass Velouté
NORDIC KITCHEN STORIES16Ingredients
50Minutes
360Calories
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Ingredients
US|METRIC
4 SERVINGS
- 140 grams trout fillets (pieces sea)
- 750 mL chicken stock
- 425 grams frozen peas (thawed on a tray, in a single layer)
- 1 small onion (finely chopped)
- 2 lemongrass stalks (outer layer removed and finely chopped)
- 1 clove garlic (minced)
- 1 Tbsp. minced ginger
- 2 Tbsp. sunflower oil (or butter)
- 50 mL coconut milk
- 1 handful mint leaves (blanch in salted water, then run under a cold tap immediately.)
- 2 handfuls baby spinach leaves
- 2 pak choi (washed and cut in half.)
- 1 lime (cut into quarters)
- salt
- white pepper
- 3 peas (cooked, and mint., optional)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium610mg25% |
| Potassium930mg27% |
| Protein20g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber8g32% |
| Sugars10g |
| Vitamin A60% |
| Vitamin C60% |
| Calcium10% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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