Potatoes with trout and sauerkraut
Boiled potatoes with butter, baked trout, sauerkraut with lettuce leaves, and sun-dried tomatoes.
- Total
- 40 min
- Servings
- 1
- Difficulty
- Medium
Nutrition
per serving- kcal
- 475
- Protein
- 34 g
- Fat
- 26 g
- Carbs
- 28 g
Ingredients
for 1 serving- potatoes150 g
- butter5 g
- trout fillet120 g
- sauerkraut100 g
- lettuce leaves30 g
- sun-dried tomatoes30 g
- saltto taste
- black pepperto taste
Method
6 stepsPrepare the potatoes: peel, cut into medium-sized pieces, and boil in salted water until tender. Drain the water.
Add butter to the boiled potatoes and stir.
Salt and pepper the trout fillet and bake in an oven preheated to 180°C for 15-20 minutes, or until done.
Rinse the sauerkraut if necessary and squeeze out excess liquid. Rinse and dry the lettuce leaves.
In a bowl, mix the sauerkraut, lettuce leaves, and sun-dried tomatoes.
Place the boiled potatoes, baked trout, and cabbage salad on a plate.