Perch Fillet with Pepper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 128 mg | (135 %) | ||
| Potassium | 1,048 mg | (26 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 onions
- 2 shallots
- 50 grams Leeks
- 400 grams Red Bell pepper
- 50 grams butter
- salt
- freshly ground pepper
- 250 milliliters Whipped cream
- 700 grams Perch fillet
- cayenne pepper
- 2 Tbsps Noilly Prat
- 2 Tbsps lemon juice
Preparation steps
Peel onions and shallots. Rinse leeks. Dice shallots finely and set aside. Dice onions and leeks coarsely. Rinse peppers and cut into quarters. Finely chop 2 peppers and coarsely cut remaining peppers.
Melt butter. Saute onion, leeks and coarsely chopped peppers while stirring. Season with salt and pepper. Pour in 125 ml (approximately 1/2 cup) whipping cream. Cover and simmer for 15 minutes. Puree and strain through a sieve. Beat remaining cream until stiff and fold into puree.
Grease 4 small baking dishes. Spread shallots on bottoms. Rinse perch and pat dry. Cut into thin slices. Arrange in baking dishes. Season with salt, pepper and cayenne pepper. Drizzle with Noilly Prat and lemon juice. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F) for 3 minutes. Turn on broiler. Pour pepper puree over fish, garnish with finely diced pepper and broil for 9 minutes, watching carefully. Serve warm.
