Bacon Wrapped Perch Fillet with Chervil Ravioli

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Bacon Wrapped Perch Fillet with Chervil Ravioli
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Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
859
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie859 cal.(41 %)
Protein53 g(54 %)
Fat45 g(39 %)
Carbohydrates62 g(41 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.9 μg(10 %)
Vitamin E7.5 mg(63 %)
Vitamin K10 μg(17 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.8 mg(73 %)
Niacin15.2 mg(127 %)
Vitamin B₆0.5 mg(36 %)
Folate75 μg(25 %)
Pantothenic acid1.5 mg(25 %)
Biotin19 μg(42 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C4 mg(4 %)
Potassium952 mg(24 %)
Calcium423 mg(42 %)
Magnesium109 mg(36 %)
Iron2.9 mg(19 %)
Iodine38 μg(19 %)
Zinc3 mg(38 %)
Saturated fatty acids18.4 g
Uric acid203 mg
Cholesterol405 mg
Complete sugar4 g

Ingredients

for
4
For the dough
300 grams Pastry flour
2 eggs
1 egg yolk
1 Tbsp olive oil
½ tsp salt
For the filling
250 grams Ricotta cheese
50 grams grated Parmesan
2 Tbsps breadcrumbs
1 egg
1 handful Chervil
salt
fresh cracked peppers
Nutmeg
For the fish
4 ready to cook, skinless Perch fillet (each about 100 grams)
freshly ground peppers
8 slices Bacon
2 Tbsps vegetable oil
Chervil (for garnish)
How healthy are the main ingredients?
Ricotta cheeseParmesanolive oileggsaltegg

Preparation steps

1.

For the dough, place flour on work surface and make a well in the center. Add the whole eggs, egg yolk, oil and salt. Mix with a fork. Using your hands, knead into a smooth dough. If necessary add a little cold water or flour. Wrap in plastic wrap and let rest for about 30 minutes.

2.

For the filling, mix the ricotta, Parmesan, breadcrumbs, egg and finely chopped chervil. Season with salt, pepper and nutmeg.

3.

Divide the dough in two portions on a floured surface. Roll out thinly by hand or with a pasta machine.

4.

Using half of the dough, distribute 1 teaspoon portions of filling over dough about 4 cm (approximately 1 1/2 inches) apart. Place the second half of the dough over the top. Press around the filling and cut out ravioli with a cookie cutter. Press the edges firmly together. Brush with a little water. Cook the ravioli in salted boiling water for 4-5 minutes.

5.

Rinse the fish and pat dry. Wrap the perch with slices of bacon. Secure with toothpicks. Cook in a non-stick skillet in hot oil until golden brown on each side, 2-3 minutes.

6.

Remove the ravioli from the water with a slotted spoon and serve with the perch on plates garnished with parsley.

7.

Excellent served with a rich cream sauce of your choosing.