Trout in Wine
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INGREDIENTS
- 1 Whole Trout
- fresh herbs (marjoram, parsley, thyme) ; Chopped
- Butter
- 1/2 bottle White wine
INSTRUCTIONS
Method: 1. Clean the trout. The incision in the belly should be as small as possible consistent with the requirement to remove the entrails and clean. 2. Inside the cleaned trout place the chopped herbs and a tablespoon of butter. 3. Place the fish in an oven dish and add salt and pepper to taste. 4. Pour two cups of wine over the fish. 5. Cook in hot oven about 25 minutes. 6. Add a little more melted butter, stir in and cook for another 5 minutes. SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 2/93
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (238g) | ||
| Recipe Makes: 2 | ||
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| Calories: 266 | ||
| Calories from Fat: 75 (28%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.4g | 11 % | |
| Saturated Fat 4.1g | 21 % | |
| Monounsaturated Fat 2.8g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 38.2mg | 12 % | |
| Sodium 71mg | 2 % | |
| Potassium 280mg | 7 % | |
| Total Carbohydrate 5g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 5g | ||
| Protein 8.4g | 12 % | |
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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. |
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Calories per serving: 266
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