Perch Fillet with Cumin and Savoy with Horseradish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,215 mg | (30 %) | ||
| Calcium | 240 mg | (24 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 300 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 150 grams Mozzarella (or sour cream to taste)
- 4 skinless Perch fillet (about 700-800 grams)
- 1 tsp White vinegar
- 2 tsps Caraway
- 2 Tbsps clarified butter
- 200 grams cooked Brown rice
- 600 grams Savoy cabbage
- 1 shallot
- 1 Tbsp butter
- 100 milliliters white wine
- 50 milliliters fish stock
- ½ bunch Dill
- 20 grams Horseradish (grated)
- salt
- peppers
- 1 generous pinch Tarragon
Preparation steps
Rinse the perch fillets under cold water, pat dry, sprinkle with vinegar and set side. Rinse the rice and sauté in 1 tablespoon butter, pour in two parts water, season with salt and cook in a covered pot. Rinse the cabbage, shake dry and cut into thin strips. Peel the shallot and finely chop.
Season the fish with salt and pepper. Sprinkle the cumin on a plate, lay the fish on top and press gently to coat. Heat the clarified butter in a skillet and the butter in a saucepan at the same time. Cook the fish in butter until crispy over medium heat. Sauté the cabbage in butter. Pour in the fish stock with white wine, simmer and season to taste. Rinse the dill and shake dry and pluck. Cut the mozzarella into 4 slices and sprinkle with tarragon. Place the rice on the plates and also the cabbage. Arrange the mozzarella slices across the top (or dollops of sour cream topped with a little tarragon) and place the fish next to it. Garnish with dill and freshly grated horseradish.
