15 Ingredients
  • 1 x 450g/1lb fresh brown or rainbow trout, guts and gills removed
  • 25g/1oz butter
  • ½ small onion, peeled, finely chopped
  • 40g/1½oz plain flour, plus three tablespoons for dredging
  • 250ml/9fl oz full-fat milk
  • 1 tsp tomato purée
  • 2 tsp finely chopped fresh tarragon leaves
  • 1 tsp dijon mustard
  • 3 tbsp double cream
  • Salt and freshly ground black pepper
  • 2 large free-range eggs, beaten
  • 100g/3½oz fine white breadcrumbs (made from toasted stale bread blended in a food processor)
  • 8 tbsp ground almonds
  • Sunflower oil, for deep frying
  • 1 lemon, cut into wedges
Nutrition
160
8% daily value
15 servings
                                       
                                            low-​sugar
     

Fat

14% 9

Saturated

14% 3

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 2

Carbs

4% 11

Carbs (net)

- 9

Fiber

4% 1

Sugars

- 2

Sugars, added

- 0

Protein

19% 10

Cholesterol

17% 52

Sodium

8% 190

Calcium

6% 59

Magnesium

6% 25

Potassium

4% 209

Iron

5% 1

Zinc

5% 1

Phosphorus

19% 133

Vitamin A

8% 68

Vitamin C

4% 3

Thiamin (B1)

11% 0

Riboflavin (B2)

13% 0

Niacin (B3)

15% 2

Vitamin B6

11% 0

Folate equivalent (total)

6% 22

Folate (food)

- 13

Folic acid

- 5

Vitamin B12

61% 1

Vitamin D

35% 5

Vitamin E

15% 2

Vitamin K

1% 1
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