Fillet of Perch with Tomato Sauce
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
401
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 401 kcal | (19 %) | ||
| Protein | 29.1 g | (30 %) | ||
| Fat | 30.5 g | (26 %) | ||
| Carbohydrates | 3 g | (2 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Vine tomatoes
- 600 grams Perch fillet
- 100 grams cream
- 80 grams butter
- 3 shallots
- 2 Tbsps olive oil
- salt
- white peppers
- 10 milliliters dry white wine
- 10 grams Wood sorrel
Preparation steps
1.
Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, remove the seeds and cut into small cubes.
Heat a little butter in a skillet, dip the fish fillets in the cream and briefly saute.
2.
Peel and finely chop the shallots. Heat the olive oil in a skillet and saute the shallots and tomatoes until the shallots are tender. Pour in the wine, season with salt and pepper. Stir in the remaining butter. Rinse the wood sorrel, shake dry, set some aside for garnish aside and stir the rest into the sauce.
3.
Spoon the tomato sauce into the center of a dish, top with the fish fillets and garnish with the wood sorrel. If desired, serve with parslied potatoes.
