Polenta with Trout
cobalt (Co)
Omega-3
chromium (Cr)
selenium (Se)
Vitamin B12
phosphorus (P)
Description
Tender corn polenta with fried toasts, lightly salted trout and fresh vegetables
- Bring 500 ml of water to a boil in a saucepan, add salt to taste
- Pour in the cornmeal in a thin stream, whisking constantly
- Cook the polenta over low heat for 7-10 minutes, stirring, until thickened
- Remove from heat, add 20 g of butter and cream cheese, mix thoroughly
- Spread the polenta in an even layer 1.5-2 cm thick on a greased surface or baking sheet
- Let the polenta cool completely and set, then cut into 6 rectangular toasts
- Heat 20 ml of sunflower oil in a frying pan over medium heat
- Fry the polenta toasts on both sides until golden brown, about 2-3 minutes per side
- Hard-boil the eggs: place in boiling water and cook for 8-9 minutes, then cool in cold water and peel
- Slice the radish into thin rounds
- Slice the lightly salted trout into thin pieces
- Finely chop the dill
- Cut the boiled eggs into halves or quarters
- Place the polenta toasts on a plate, top with trout slices
- Add eggs, radish rounds and sprinkle with dill
- Optionally drizzle with remaining melted butter and serve
808
273 kcal / 100 g
kcal
29.3 g
9.9 g / 100 g
Protein
65.1 g
22.0 g / 100 g
Carbohydrates
46.2 g
15.6 g / 100 g
Fats
4.2 g
1.4 g / 100 g
Ash
3.7 g
1.2 g / 100 g
Fiber
51.2%
Water
2.8 g
0.9 g / 100 g
Sugars
1.77 g
0.6 g / 100 g
Omega-3
10.56 g
3.57 g / 100 g
Omega-6
14.6 g
4.9 g / 100 g
SFA
