Try this Mangetout salad with smoked trout recipe, or contribute your own.
Suggest a better descriptionBlanch peas and mangetout in boiling heavily salted water, then refresh in ice water
Cut fennel into thin slices , remove core
Toast hazelnuts in skin in oven for 10 to 15 minutes at 180 C. rub to remove skins
Make vinaigrette, mix with the greens and parsley and top with trout and toasted hazelnuts
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Serving Size: 1 (983g) | ||
Recipe Makes: Servings | ||
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Calories: 2068 | ||
Calories from Fat: 539 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.9g | 80 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 42.3g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 65mg | 20 % | |
Sodium 778.5mg | 27 % | |
Potassium 2159.5mg | 57 % | |
Total Carbohydrate 356.6g | 105 % | |
Dietary Fiber 23g | 92 % | |
Sugars, other 333.5g | ||
Protein 46.3g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2068
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