Bok Choy-Wrapped Perch
Nutritional values
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.8 g | (46 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 645.3 μg | (1,076 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 27.6 mg | (230 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 621 μg | (207 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 212 mg | (223 %) | ||
| Potassium | 2,262 mg | (57 %) | ||
| Calcium | 447 mg | (45 %) | ||
| Magnesium | 196 mg | (65 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 336 mg | |||
| Cholesterol | 346 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 8 leaves Bok Choy
- salt
- 14 ozs skinless Salmon
- 2 egg yolks
- freshly ground peppers
- 1 Tbsp lemon juice
- 1 Tbsp dry Vermouth
- 2 egg whites
- 4 Perch fillet (each about 4 ounces)
- 2 shallots
- 2 Tbsps butter
- 4 ozs dry white wine
- 4 Tbsps Sour cream
Preparation steps
Blanch the bok choy in boiling salted water for 1 minute, lift out rinse under cold water and drain.
Cut the salmon into pieces with in an electric knife and puree quickly with egg yolks, lemon juice and vermouth. Season with salt and pepper. Beat the egg whites until stiff and fold into the mixture.
Lay 2 bok choy leaves next to each other, overlapping slightly. Place the perch fillets in the center of bok choy, spread with the salmon mousse and wrap up in the leaves.
Peel the shallots and cut into small cubes.
Saute shallots in butter until soft, deglaze with wine, spoon into an ovenproof dish and top with the fish packages. Cover and cook in an oven preheated to 220°C / 425°F and cook 15-20 minutes.
Remove the fish packets, keep warm, pour the pan juices into a saucepan, stir in sour cream and reduce a little over high heat. Season to taste.
Slice the fish packets and serve with the sauce.
