Fried Bass Fillets with Mashed Potatoes and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,344 mg | (34 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 18.4 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 Perch fillet (each about 120 grams)
- salt
- white peppers
- 1 Tbsp clarified butter
- 8 slices Bacon
- 5 centiliters Madeira Wine
- 5 Tbsps Beef broth
- 1 bunch scallions
- 2 Tbsps vegetable oil
- 600 grams starchy potatoes
- 125 milliliters milk
- 50 grams butter
- Nutmeg
Preparation steps
Peel potatoes, cut into pieces and cook until soft in a little salted water. Meanwhile, trim and chop scallions. Cook bacon until crispy, remove from pan and add butter to pan. Fry scallions in butter, remove from pan and keep warm. Deglaze drippings with Madeira, pour in broth, loosen browned bits from bottom of pan, season to taste with salt and pepper and keep warm.
Heat milk in a large saucepan with butter. Press potatoes directly into the hot milk, season with salt and nutmeg and stir in scallions. Portion the mixture into rinsed ramekins and unmold onto warmed plates. Season fish fillets lightly with salt and pepper and fry in oil on both sides until browned and cooked through. Place fish fillets on the potatoes and top with the bacon. Pour Madeira sauce around the potatoes and serve.
