Fried Trout, Cranberry Jelly And Jellied Tongue

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Fried Trout, Cranberry Jelly And Jellied Tongue
Fried Trout, Cranberry Jelly And Jellied Tongue

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Fried Trout, Cranberry Jelly and Jellied Tongue

Recipes for delicious and healthy New Year's dishes from nutritionist Ekaterina Burlyaeva.

Fried Trout, Cranberry Jelly and Jellied Tongue
Fried Trout, Cranberry Jelly and Jellied Tongue

Photo: pxhere.com /

Recipes for delicious and healthy New Year's dishes from the head of the CDC "Healthy and Sports Nutrition" of the Federal State Budgetary Institution "Federal Research Center of Nutrition and Biotechnology", Ph.D. Ekaterina Burlyaeva. In the first part of the conversation, the nutritionist told MedNovosti about why a healthy person needs to know his nutritional status, whether there is any sense in separate nutrition, whether delicious food can be useful (link).

What to put on the New Year's table

If you take a creative approach to the design of each dish, you will get a festive table of low calorie content, containing proteins, fats, carbohydrates - what is necessary for a conditionally healthy person. This can be baked in the oven or grilled fish, lean meats and fresh vegetables: cucumbers, tomatoes, bell peppers, radishes, lettuce. For an appetizer, you can offer boiled tongue or, if we continue the fish theme, lightly salted salmon. And for dessert, jelly. After such a feast, there will be no feeling of heaviness, and you still have the strength to dance or go for a walk.

Grilled trout

Products (per serving):

Trout - 180 g.

  • Sunflower oil - 8 g.
  • Citric acid (2% solution) - 25 g.
  • Parsley - 8 g.
  • Table salt - 0.25 g.

Output - 125 g. Including: protein - 20.81 g, fat - 11.82 g, carbohydrates - 0.3 g. Caloric content - 191 kcal.

Cooking method:

The chopped fish is marinated with the addition of vegetable oil, citric acid, pepper, salt, chopped parsley for 10-20 minutes. The prepared fish is fried on both sides on the grill rack.

Cranberry jelly

Products (per serving):

Cranberries - 30 g.

  • Granulated sugar - 20 g.
  • Gelatin - 5 g.
  • Drinking table water - 135 g.

Output - 160 g. Including: protein - 4.35 g, fat - 0.06 g, carbohydrates - 20.26 g. Caloric content - 99 kcal.

Cooking method:

Sort the cranberries, rinse, squeeze out the juice and put in the cold. Pour the rest of the mixture with hot water, cook for 5-10 minutes and strain. Add sugar to the strained broth, heat to a boil, pour in gelatin, dissolved for an hour in chilled boiled water, bring to a boil again, add squeezed juice, pour into glasses or portion molds, put in the cold (0-8 °) at 1, 5-2 hours for hardening.

Jellied tongue

Products (per serving):

Beef tongue - 80 g.

  • meat and bone broth - 100 g.
  • Table salt - 1 g.
  • Carrots - 4 g.
  • Parsley - 4 g.
  • Gelatin - 4 g.

Output - 150 g. Including: protein - 15.98 g, fat - 9.27 g, carbohydrates - 2.12 g, calories - 156 kcal.

Cooking method:

The gelatin is soaked in water, and when it swells (after about an hour), the excess water is drained and the gelatin is added to the boiling broth with continuous stirring. The jelly is ready when the gelatin is completely dissolved. Rinse the tongue, cover with hot water, add parsley, salt and cook with a low boil until tender. Peel the tongue from the skin, cut into thin slices, put in a tray with a thin layer of cooled jelly, garnish with herbs and boiled carrots, cool, then pour over the cooled jelly again, put in the cold. When serving, cut into portions.

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