Fried Perch Fillets with Creamy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 954 mg | (24 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- ½ bunch Chives
- ½ bunch parsley
- ½ bunch Dill
- 150 grams button Mushroom
- 2 shallots
- 1 garlic clove
- 4 Perch fillet (each about 180 grams)
- 3 Tbsps lemon juice
- 3 Tbsps Pastry flour
- salt
- peppers
- 80 grams butter
- 200 milliliters Riesling
- 200 grams Crème fraiche
Preparation steps
Rinse herbs, shake dry, pluck off leaves and chop, setting aside some leaves for garnishing.
Clean mushrooms and cut off stems and chop caps. Peel and finely chop shallots and garlic.
Rinse perch fillets, pat dry, drizzle with 2 tablespoons of lemon juice. Season with salt and pepper and coat with flour. Heat butter in a wide pan and cook fish, skin side first, for about 3 minutes per side. Add shallots and mushrooms and cook for another 2 minutes. Remove fillets from pan and keep warm in preheated oven at 100°C (approximately 200°F).
Add Riesling and crème fraiche into the pan and simmer for about 6 minutes.
Add herbs to the sauce, season with salt, pepper and lemon juice. Arrange fish fillets on plates, drizzle with sauce and garnish with herbs. Serve.
