Fried Perch with Citrus Sauce
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
344
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 896 mg | (22 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 225 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 Tbsps butter
- 200 milliliters dry white wine
- 1 lemon (juice)
- 2 Tbsps Crème fraiche
- 1 pinch sugar
- salt
- 800 grams Perch fillet
- 1 tsp white peppercorns
- 2 Tbsps vegetable oil
- Chervil (for garnish)
Preparation steps
1.
Peel and finely chop the onion. Sweat in pan with 1 tablespoon hot butter until translucent. Deglaze the pan with the wine. Add lemon juice and gently simmer for a few minutes. Then add the remaining butter and the crème fraîche and mix until foamy. Season with sugar and salt.
2.
Rinse the perch, pat dry, and cut into 8 pieces of approximately equal size. Crush the peppercorns in a mortar and season the fish on both sides. Season with salt and sauté in a pan in hot oil on the skin side for 3–4 minutes until golden brown. Remove from heat and leave for 1–2 minutes just until done.
3.
Arrange perch on plates. Serve with the sauce and garnish with chervil.
4.
Serve with green beans if desired.
