Fried Perch with Green Asparagus and Champagne Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 83.3 μg | (139 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 235 μg | (78 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,128 mg | (28 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 shallots
- 2 Tbsps butter
- 250 milliliters Champagne
- 1 sprig Tarragon
- 800 grams green Asparagus
- salt
- sugar
- 4 Perch fillet (à 150 grams)
- white peppers
- 2 Tbsps vegetable oil
- 150 milliliters Whipped cream
- cayenne pepper
- lemon juice
Preparation steps
Peel the shallots and chop finely. Heat 1 tablespoon of butter in a skillet and sauté the shallots until translucent. Add the champagne and tarragon and boil over low heat until reduced by about half.
Peel the lower third of the asparagus, cut off the tough ends and cook the spears in a pot of boiling salted water until tender, 8-10 minutes, drain.
Rinse the perch fillets, pat dry and season with salt and pepper. Heat the oil in a skillet and cook the fish skin side down over low heat until golden brown, 3-4 minutes. Remove from the heat and let stand until cooked through.
Add the cream to the pan with the champagne, remove the tarragon, season with salt, cayenne pepper and lemon juice and mix until foamy with a hand blender.
Toss the asparagus with butter. Place a pool of sauce on a plate and arrange the asparagus on top. Then place the fish on top and sprinkle with a little colored pepper. Serve garnished with tarragon.
