Trout with Sauerkraut

Trout with Sauerkraut Author: Canadian Living Credits: Trout with Sauerkraut

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2010

Ingredients

  • 1 tablespoon olive oil
  • 4 strips bacon cut in large pieces
  • 1 onion thinly sliced
  • 2 fresh thyme sprigs
  • 1 bay leaf
  • 3 cups sauerkraut drained
  • 1/2 cup dry white wine
  • 5 juniper berries
  • 5 whole cloves
  • 2 trout fillets (8 oz/250 g each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

In Dutch oven, heat half of the oil over medium heat; cook bacon until fat is rendered, about 2 minutes.

Add onion, thyme and bay leaf; cook, stirring occasionally, until onion is softened, 3 to 5 minutes.

Mix in sauerkraut, wine, juniper berries and 1/4 cup (60 mL) warm water; cover and cook over medium-low heat for 20 minutes. Discard bay leaf.

Meanwhile, sprinkle fish with salt and pepper; place, skin side down, on parchment paper–lined baking sheet. Roast in top third of 450°F (230°C) oven until fish flakes easily when tested with fork, about 10 minutes. Serve with sauerkraut.

Nutritional facts Per serving: about

  • Sodium 1348 mg
  • Protein 28 g
  • Calories 343.0
  • Total fat 20 g
  • Potassium 878 mg
  • Cholesterol 82 mg
  • Saturated fat 8 g
  • Total carbohydrate 11 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Trout with Sauerkraut

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