Perch and Asparagus in Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 618 cal. | (29 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 58 μg | (97 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,001 mg | (25 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 204 mg | |||
| Cholesterol | 269 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 250 grams Puff pastry dough
- 1 egg yolk
- 200 milliliters dry white wine
- 1 bay leaf
- 500 grams green Asparagus
- 4 Perch fillet (each about 160 grams, ready to cook, skinless)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 150 grams Crème fraiche
- 1 Tbsp freshly chopped Chervil
- Chervil (for garnishing)
Preparation steps
Roll out puff pastry until 5-6 mm thin (approximately 1/5 inch) and cut into 4 rectangles about 15 x 12 cm each (approximately 6 x 3 1/2 inch). Place on a lined with parchment paper baking sheet and brush with beaten egg yolk. Bake in preheated oven at 220°C (approximately 425°F) for about 15 minutes or until golden brown. Remove from oven and let cool.
Combine wine with bay leaf and bring to a boil.
Peel bottom thirds of asparagus and place in a steamer. Rinse fish, pat dry and place alongside asparagus. Season everything with salt and pepper and drizzle with oil. Cook over boiling wine for about 12 minutes.
Cut puff pastry horizontally in half and place bottom of each rectangle on a plate. Top with asparagus and fish. Strain wine through a sieve and add crème fraîche and chervil. Season with salt and reheat. Drizzle a little sauce over fish, pour the rest into a sauce dish. Replace puff pastry tops and garnish with chervil. Serve accompanied by sauce.
