Fried Walleye with Asparagus and Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 69.9 μg | (117 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 238 μg | (79 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 164 mg | (173 %) | ||
| Potassium | 1,208 mg | (30 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- salt
- 1 tsp sugar
- 1 onion
- 1 garlic clove
- 2 Tbsps vegetable oil
- 400 grams crushed Tomatoes (canned)
- 2 Red Bell pepper
- 1 Tbsp ground paprika (hot)
- 100 grams Whipped cream
- peppers
- 500 grams Perch fillet
- thyme (for garnish)
Preparation steps
Peel the asparagus and cut off the ends. Soak in salt water with the sugar for about 10 minutes over low heat. Strain through a sieve and boil in a pot. Cut the asparagus diagonally into 4-5 cm (approximately 1 1/2-2 inch) long pieces. Add to the broth and cook for about 15 minutes until tender. Drain and collect the broth.
Peel and dice the onion and garlic. Sauté in 1 tablespoon of hot oil. Add the tomatoes and about 200 ml (approximately 3/4 cup) of the broth and simmer for about 10 minutes. Puree and add broth as needed. Simmer several minutes until creamy.
Rinse the peppers, cut in half, remove the seeds and cut into pieces. Combine with the asparagus and paprika and add to the sauce. Cook 2-3 minutes until hot. Remove from the heat, stir in the cream and season with salt and pepper.
Rinse the fish, pat dry and cut into 8 pieces of approximately equal size. Season with salt and pepper. Brush the skin side with the remaining oil. Fry slowly in a pan for 5-6 minutes until golden brown. Turn and fry evenly for 1-2 minutes.
Pour the sauce in deep dish. Add the fish and serve garnished with thyme.
