Pasta with Chanterelles and Perch

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Pasta with Chanterelles and Perch
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
686
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories686 kcal(33 %)
Protein46.9 g(48 %)
Fat23 g(20 %)
Carbohydrates66.1 g(44 %)
Roughage12.7 g(42 %)
Saturated fatty acids6.41 g
Author of this recipe:

Ingredients

for
4
Ingredients
1 kilogram
1
Red Onion
4 ½ tablespoons
200 milliliters
Vegetable stock (from a jar)
100 milliliters
100 milliliters
Iodized salt (with fluoride)
freshly ground Pepper
2 tablespoons
350 grams
2 tablespoons
1 tablespoon
600 grams
Perch fillet (with skin)
2 tablespoons
2 tablespoons

Preparation steps

1.

Clean chanterelles well. Peel onion and dice into small cubes. Heat 1 teaspoon of oil in a pan and saute onion until translucent. Add broth, cream and milk and simmer for about 5 minutes. Season with salt, pepper and nutmeg and thicken sauce with gravy.  

2.

Cook pasta in plenty of boiling salted water until al dente.

3.

Heat 2 tablespoons of oil in a pan and saute chanterelles for a few minutes, add thyme and capers and deglaze pan with sauce, keep warm.

4.

Score fish skin every 2 cm (approximately 3/4 inch). Cut perch into 4 serving pieces and season with salt and pepper, coat with flour and tap off any excess. Heat 2 tablespoons of oil in a pan and cook fish for 4 minutes per side. 

5.

Combine pasta with mushroom sauce and arrange on plates. Top with fish. 

6.

Sprinkle with chives and serve.