Directions:
- Melt the butter in a large heavy saucepan. Add the onion and celery and stir over moderately high heat for about 5 minutes. Add the potatoes and thyme and cook until just heated through, about 1 minute. Add the clam juice and 1 1/2 cups of hot water and bring to a boil. Reduce the heat to moderately low, cover and cook until the potatoes are just tender, about 7 minutes. Add the trout, corn and cream. Cover and cook over low heat until the vegetables are tender, about 5 minutes. Add the parsley, season with salt and pepper and serve.
- Wine Recommendation: 1996 Trefethen Dry Riesling from California or 1995 Delas Frères Viognier from France
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.08 Kcal (1549 kJ) | ||
| Calories from fat | 190.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.2g | 33% | |
|---|---|---|---|
| Cholesterol | 89.24mg | 30% | |
| Sodium | 94.23mg | 4% | |
| Potassium | 670.69mg | 14% | |
| Total Carbs | 29.86g | 10% | |
| Sugars | 8.32g | 33% | |
| Dietary Fiber | 5.08g | 20% | |
| Protein | 15.59g | 31% | |
| Vitamin C | 18.1mg | 30% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 2.2mg | 12% | |
| Calcium | 95.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 129.61 Kcal (543 kJ) | ||
| Calories from fat | 66.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 33% | |
|---|---|---|---|
| Cholesterol | 31.26mg | 30% | |
| Sodium | 33mg | 4% | |
| Potassium | 234.89mg | 14% | |
| Total Carbs | 10.46g | 10% | |
| Sugars | 2.91g | 33% | |
| Dietary Fiber | 1.78g | 20% | |
| Protein | 5.46g | 31% | |
| Vitamin C | 6.3mg | 30% | |
| Vitamin A | 0.3mg | 31% | |
| Iron | 0.8mg | 12% | |
| Calcium | 33.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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