Perch en Papillote
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 73.8 μg | (123 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 181 μg | (60 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,695 mg | (42 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams firm potatoes
- salt
- 2 young Leeks
- 2 carrots
- 200 grams Chanterelle
- 4 Tbsps butter
- 2 tsps freshly grated Horseradish
- salt
- freshly ground peppers
- 6 sprigs thyme
- 4 Perch fillet (with skin, about 150 g)
- 2 Tbsps lemon juice
Preparation steps
Peel and finely dice potatoes. Cook potatoes in salted boiling water until very al dente, about 5 minutes. Drain.
Preheat the oven to 200°C (approximately 400°F). Rinse, trim and cut leek into 5-cm (approximately 2-inch) long pieces. Peel and finely dice carrots. Brush chanterelles thoroughly to remove dirt. Melt butter in a frying pan. Add vegetables, mushrooms and potatoes and cook briefly. Mix in approximately 1 teaspoon horseradish. Season with salt and pepper. Rinse thyme, shake dry, and strip the leaves from two sprigs. Mix thyme leaves into vegetables. Prepare four double-folded sheets of parchment paper. Divide vegetables among parchment pieces. Rinse fish fillets and pat dry. Season fish with salt and pepper and sprinkle with a little lemon juice. Place fish on vegetables, skin-side up. Top with thyme sprigs. Fold packets over and crimp to seal. Place packets on a baking sheet and bake 25-30 minutes.
Serve packets on plates and sprinkle with remaining horseradish.