RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.7806
Energy (kCal)	150.8642
Carbohydrates (g)	10.0719
Total fats (g)	11.5
Fatty acids, total saturated 20:0 (g)	0.0141
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0419
Fatty acids, total polyunsaturated 17:1 (g)	0.0195
Fatty acids, total trans-monoenoic (g)	0.3000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0174
Fatty acids, total saturated 4:0 (g)	0.2196
Fatty acids, total trans (g)	0.3708
Riboflavin (mg)	0.3043
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.8760
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0060
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.0791
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0269
Proline (g)	0.1231
Fatty acids, total polyunsaturated 18:1 t (g)	0.2673
Campesterol (mg)	1.1340
Glucose (dextrose) (g)	1.3209
Adjusted Protein (g)	0.0000
Cystine (g)	0.0077
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.5075
Copper, Cu (mg)	0.4342
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9045
Total lipid (fat) (g)	11.5000
Vitamin K (phylloquinone) (g)	4.7251
Cholesterol (mg)	33.9000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0401
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.1160
Folate, total (g)	3.8590
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0117
Vitamin A, IU (IU)	453.5810
Energy (kcal)	150.8642
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1986
Fatty acids, total saturated 14:1 (g)	0.1036
Vitamin D2 (ergocalciferol) (g)	6.0101
Methionine (g)	0.0220
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0027
Sugars, total (g)	2.2061
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0465
Vitamin C, total ascorbic acid (mg)	0.1800
Lutein + zeaxanthin (g)	10.4420
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0636
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0009
Magnesium, Mg (mg)	20.7747
Fatty acids, total saturated 16:0 (g)	2.8017
Carbohydrate, by difference (g)	10.0719
Vitamin D (IU)	259.3037
Fructose (g)	0.0053
Fluoride, F (g)	1.6866
Aspartic acid (g)	0.0952
Tyrosine (g)	0.0513
Potassium, K (mg)	632.8607
Fatty acids, total saturated 12:0 (g)	0.3171
Vitamin A, RAE (g)	123.9210
Serine (g)	0.0376
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0493
Fatty acids, total trans-polyenoic 22:4 (g)	0.0030
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0027
Fatty acids, total saturated 22:0 (g)	0.0045
Fatty acids, total saturated 14:0 (g)	1.0000
Histidine (g)	0.0235
Isoleucine (g)	0.0522
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0564
Niacin (mg)	4.6778
Water (g)	119.5177
Fatty acids, total saturated 8:0 (g)	0.1175
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0024
Carotene, beta (g)	28.7300
Sodium, Na (mg)	18.7658
Iron, Fe (mg)	4.1882
Energy (kJ)	632.1868
Ash (g)	1.6911
Caffeine (mg)	0.0000
Glycine (g)	0.0299
Fatty acids, total trans-polyenoic (g)	0.0708
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	0.4042
Fatty acids, total polyunsaturated (g)	0.4940
Vitamin E (alpha-tocopherol) (mg)	0.2999
Sucrose (g)	0.0005
Vitamin B-6 (mg)	0.0671
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1830
Vitamin D (D2 + D3) (g)	6.4901
Vitamin D3 (cholecalciferol) (g)	0.4800
Lysine (g)	0.0428
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0158
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	1.3997
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.1059
Fatty acids, total trans-polyenoic 18:3i (g)	0.0012
Thiamin (mg)	0.0255
Folate, food (g)	3.8590
Fatty acids, total saturated 20:1 (g)	0.0195
Fatty acids, total monounsaturated (g)	2.7473
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2622
Fatty acids, total polyunsaturated 16:1 t (g)	0.0327
Fatty acids, total polyunsaturated 17:0 (g)	0.0630
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	5.2999
Fatty acids, total polyunsaturated 16:1 c (g)	0.1641
Fatty acids, total saturated (g)	6.9416
Vitamin B-12 (g)	0.0480
Calcium, Ca (mg)	46.9987
Fatty acids, total saturated 10:0 (g)	0.2723
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0415
Glutamic acid (g)	0.2041
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	121.5000
Leucine (g)	0.0935
Folate, DFE (g)	3.8590
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0696
Fiber, total dietary (g)	4.8910
Tryptophan (g)	0.0211
Threonine (g)	0.0434
Fatty acids, total polyunsaturated 18:1 c (g)	2.1383
Manganese, Mn (mg)	0.6194
Protein (g)	2.7806
Cryptoxanthin, beta (g)	0.5750
Fatty acids, total saturated 18:1 undifferentiated (g)	2.4053
Betaine (mg)	0.2047
Phosphorus, P (mg)	85.6708
Tocopherol, gamma (mg)	0.2229

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Melt one tablespoon clarified butter in a skillet over medium heat. As the clarified butter melts, season the trout filets with one-half teaspoon unrefined sea salt and one teaspoon ground black pepper. Places the trout skin-side down in the melted butter and cook, covered, for about eight minutes or until the fish flakes easily when pierced by a fork. Keep warm while you prepare the chanterelles. | 2. Melt remaining tablespoon clarified butter in a separate skillet over medium heat. Stir in minced shallot and fry until fragrant and translucent, about two minutes. Stir in sliced chanterelles and fry three to five minutes or until softened slightly. Pour in heavy cream and cook, stirring constantly, until the cream is thick and glossy – about two minutes. Stir in parsley and serve over trout. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ghee	1	tablespoon	clarified	-	-	-	-
rainbow trout	4			-	-	-	-
sea salt	1/2	teaspoon	unrefined	-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
ghee	1	tablespoon	clarified	-	-	-	-
shallot	1		peeled minced	-	-	-	-
chanterelle mushroom	4	ounces	sliced	43.0912	7.7791	1.6896	0.601
heavy cream	1/4	cup	ultrapasteurized	102.0	0.8220000000000001	0.852	10.824000000000002
flat leaf parsley	1	tablespoon	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Pan-Fried Trout With Chanterelles