1. Yogurt sauce preparation:
In a pan, place the two baby zucchinis cut in half with all the ingredients except olive oil.
Let it cook over low heat, stirring constantly until the sauce thickens.
Fish preparation:
Season the fillet with salt, pepper, and olive oil.
Sear it in another pan for 2 minutes on each side, then add it to the sauce pan to continue cooking for another 8 minutes.
Ingredients for
servings
200g of
trout fillet
2pinch of
salt and pepper
1tablespoon of
olive oil
400g of
yogurt
2.5tablespoon of
fresh sweet cream
2
zucchinis
2tablespoon of
lemon zest
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
Per serving
% RDA
Energy value
370 kcal
18 %
Fat
20,66 g
30 %
of which saturated
6,31 g
32 %
Carbohydrates
17,66 g
7 %
of which sugar
17,62 g
20 %
Protein
20,66 g
41 %
Fibers
4,12 g
?
More data
Salt
0,53 g
9 %
Cholesterol
52 mg
?
sodium
207 mg
?
magnesium
119 mg
40 %
phosphorus
567 mg
71 %
potassium
1731 mg
87 %
calcium
585 mg
73 %
manganese
1 mg
36 %
iron
2 mg
17 %
copper
0 mg
24 %
zinc
3 mg
19 %
selenium
2 µg
4 %
iodine
112 µg
74 %
vitamin A
44 µg
6 %
beta-carotene
523 µg
?
vitamin D
3 µg
64 %
vitamin E
4 mg
38 %
vitamin K
26 µg
34 %
vitamin C
69 mg
114 %
vitamin B1
0 mg
25 %
vitamin B2
2 mg
94 %
vitamin B3
3 mg
14 %
vitamin B5
2 mg
32 %
vitamin B6
1 mg
49 %
vitamin B12
1 µg
132 %
vitamin B9
241 µg
121 %
Less data
* As an indication, before cooking, RDA of the EU.