Bacon Wrapped Perch Fillet with Chervil Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 859 cal. | (41 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 952 mg | (24 %) | ||
| Calcium | 423 mg | (42 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 18.4 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 405 mg | |||
| Complete sugar | 4 g |
Ingredients
- 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)
Preparation steps
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.
For the filling, mix the ricotta, Parmesan, breadcrumbs, egg and finely chopped chervil. Season with salt, pepper and nutmeg.
Divide the dough in two portions on a floured surface. Roll out thinly by hand or with a pasta machine.
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.
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.
Remove the ravioli from the water with a slotted spoon and serve with the perch on plates garnished with parsley.
Excellent served with a rich cream sauce of your choosing.
