This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
2 tbsp | mayonnaise | 28 g | |
2 tsp | Dijon mustard | 10 g | |
1/4 tsp | salt | 1 g | |
1/4 tsp | ground pepper | 1 g | |
4 | trout fillets, skin on | 700 g | |
1 tbsp | Italian parsley, fresh, chopped [optional] | 5 g | |
1 | lemons, cut into wedges [optional] | 120 g |
per 1 serving (150 g)
Amount % Daily Value |
Calories 320 |
Fat 18 g 27 % |
Saturated
2.9 g
15 % |
Cholesterol 110 mg |
Sodium 260 mg 11 % |
Carbohydrate 1 g 0 % |
Fibre 0 g 1 % |
Sugars 0 g |
Net Carbs 1 g |
Protein 38 g |
Vitamin A 3 % |
Vitamin C 1 % |
Calcium 8 % |
Iron 20 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 0 |
Meat and Alternatives | 4 ½ |
Fats | 3 ½ |