Fried Perch Fillets with Creamy Sauce

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Fried Perch Fillets with Creamy Sauce
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
506
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie506 cal.(24 %)
Protein33 g(34 %)
Fat32 g(28 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage1.6 g(5 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.3 μg(7 %)
Vitamin E3.3 mg(28 %)
Vitamin K34.4 μg(57 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin11.7 mg(98 %)
Vitamin B₆0.5 mg(36 %)
Folate42 μg(14 %)
Pantothenic acid1.1 mg(18 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C15 mg(16 %)
Potassium954 mg(24 %)
Calcium147 mg(15 %)
Magnesium93 mg(31 %)
Iron2.2 mg(15 %)
Iodine25 μg(13 %)
Zinc1.3 mg(16 %)
Saturated fatty acids20.3 g
Uric acid198 mg
Cholesterol192 mg
Complete sugar3 g

Ingredients

for
4
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
How healthy are the main ingredients?
ChivesparsleyDillshallotgarlic clovesalt

Preparation steps

1.

Rinse herbs, shake dry, pluck off leaves and chop, setting aside some leaves for garnishing. 

2.

Clean mushrooms and cut off stems and chop caps. Peel and finely chop shallots and garlic. 

3.

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).

4.

Add Riesling and crème fraiche into the pan and simmer for about 6 minutes.

5.

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.