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Ingredients
Baked Perch Fillets with Rosemary and Potato Gratin
- For the potatoes
- 1 garlic clove
- 800 grams waxy potatoes
- 350 milliliters Whipped cream
- 50 grams grated Cheese (such as Gruyère, Emmentaler)
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preheat the oven to 180°C (approximately 350°F).
Peel and halve the garlic. Rub a baking dish with the cut surfaces.
Rinse the potatoes, peel and cut into thin slices. Layer in the pan evenly like shingles. Mix together the cream, cheese, and sour cream. Season with salt, pepper, and nutmeg and pour over the potatoes. The potatoes should be barely covered (add more or less cream if needed). Bake in the preheated oven until golden brown, 35-40 minutes.
Rinse perch fillets, pat dry and cut in half. Arrange in an oiled ovenproof dish and drizzle with the remaining oil. Season with sea salt and pepper and top with sliced lemon. Sprinkle with rosemary and place in the oven during the last 8-10 minutes of cooking time for the potatoes. Arrange the potatoes on plates and place the fish on top, then serve immediately.
(Percentage of daily recommendation)
| Calorie | 704 cal. | (34 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |