Perch Fillet with Black Salsify and Pasta and Carrot Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 771 cal. | (37 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 22.4 g | (75 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 15 mg | (125 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,894 mg | (47 %) | ||
| Calcium | 266 mg | (27 %) | ||
| Magnesium | 233 mg | (78 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 459 mg | |||
| Cholesterol | 229 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 carrots
- 2 centimeters ginger
- 1 pinch sugar
- 2 Tbsps lemon juice
- 100 milliliters Vegetable broth
- 350 grams Salsify
- 1 Tbsp butter
- 100 milliliters dry white wine
- 350 grams Tagliatelle
- salt
- 8 Perch fillet (each about 80 grams)
- freshly ground peppers
- 2 Tbsps Pastry flour
- 3 Tbsps vegetable oil
- 4 sprigs thyme
- 50 grams Crème fraiche
- 2 Tbsps freshly chopped Fresh herbs (Dill and parsley)
- Dill (for garnishing)
Preparation steps
Peel carrots and ginger, dice finely. Combine with sugar, lemon juice and broth and bring to a boil. Reduce heat and simmer, covered, for about 10 minutes or until soft. Peel and rinse salsify, cut lengthwise into thin strips. Heat butter in a pan and saute briefly, deglaze pan with wine and simmer gently. Season with salt and pepper and simmer, covered, for about 5 minutes or until tender.
Cook pasta in boiling salted water until al dente.
Rinse and pat dry fish, season with salt and pepper. Heat oil and thyme in a pan and cook fish, skin side down, for about 4-5 minutes or until golden brown. Turn over and remove pan from the heat, let stand until fish is cooked through. Add creme fraiche and herbs to salsify and mix well. Add drained pasta and toss well.
Puree carrots coarsely and season to taste.
Arrange pasta with fish on plates and drizzle with carrot sauce. Garnish with dill and serve.
