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Ingredients
US|METRIC
4 SERVINGS
- 2 whole brook trout (cleaned, scaled)
- 2 egg whites
- 1/2 cup almond meal (finely ground almonds)
- 2 stalks rhubarb (or 4 small stalks, cut into fine 2" long julienne)
- 1 bunch spring onions (or scallions, whites and greens,, cut into fine 2" long julienne)
- 8 oz. fiddleheads
- 1 Tbsp. grated lemon zest
- 1 tsp. fresh thyme leaves
- 2 1/2 Tbsp. butter (good quality)
- 1/4 cup vermouth
- 1/2 cup heavy cream
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium95mg4% |
| Potassium280mg8% |
| Protein6g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber3g12% |
| Sugars1g |
| Vitamin A20% |
| Vitamin C15% |
| Calcium10% |
| Iron4% |
* 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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