This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
1 1/2 cup | creamy soy preparation for cooking | 375 mL | |
1 tsp | lemon juice, freshly squeezed | 1/4 lemon | |
1/4 | red onions, finely chopped | 40 g | |
2 tbsp | chives, fresh, finely chopped | 6 g | |
1 tsp | fresh dill, finely chopped | 0.4 g | |
4 | trout fillets | 700 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
per 1 serving (250 g)
Amount % Daily Value |
Calories 460 |
Fat 28 g 43 % |
Saturated
4 g
20 % |
Cholesterol 100 mg |
Sodium 160 mg 7 % |
Carbohydrate 7 g 2 % |
Fibre 0 g 1 % |
Sugars 7 g |
Net Carbs 7 g |
Protein 44 g |
Vitamin A 3 % |
Vitamin C 5 % |
Calcium 7 % |
Iron 20 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 0 |
Meat and Alternatives | 4 ½ |
Fats | 2 ½ |