Perch and Asparagus in Puff Pastry

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Perch and Asparagus in Puff Pastry
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Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
618
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie618 cal.(29 %)
Protein36 g(37 %)
Fat39 g(34 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.9 μg(5 %)
Vitamin E6.5 mg(54 %)
Vitamin K58 μg(97 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin11.5 mg(96 %)
Vitamin B₆0.5 mg(36 %)
Folate166 μg(55 %)
Pantothenic acid1.3 mg(22 %)
Biotin10 μg(22 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C27 mg(28 %)
Potassium1,001 mg(25 %)
Calcium171 mg(17 %)
Magnesium108 mg(36 %)
Iron2.8 mg(19 %)
Iodine27 μg(14 %)
Zinc2 mg(25 %)
Saturated fatty acids21.5 g
Uric acid204 mg
Cholesterol269 mg
Complete sugar5 g

Ingredients

for
4
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)
How healthy are the main ingredients?
olive oilsalt

Preparation steps

1.
Preheat the oven to 220 ° C upper and lower heat.
2.

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.

3.

Combine wine with bay leaf and bring to a boil.

4.

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. 

5.

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.