Perch Fillet with Pumpkin Gnocchi and Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 19.8 μg | (33 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,686 mg | (42 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 264 mg | |||
| Cholesterol | 273 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the gnocchi
- 500 grams potatoes (cooking)
- salt
- 100 grams Pastry flour
- 2 egg yolks (medium size)
- 2 Tbsps Basil pesto
- 1 Tbsp butter
- For the vegetables
- 600 grams Pumpkin (umpkin)
- 2 shallots
- 2 garlic cloves
- 1 Tbsp olive oil
- 150 milliliters white wine
- salt
- 1 pinch sugar
- freshly ground Coriander
- For the fish
- 4 Perch fillet (with skin, 200 grams each)
- salt
- freshly ground pepper
- 1 Tbsp olive oil
- Basil (for garnish)
Preparation steps
For the gnocchi: Peel potatoes, rinse and cook for 20-25 minutes in boiling salted water. Then drain and let evaporate well. Press potatoes through a ricer and let cool slightly. Combine with flour and egg yolk and knead to a smooth dough. Shape potato mixture into a roll of 2 cm (approximately 3/4 inch) diameter. With a floured dough scraper, cut 2 cm (approximately 3/4 inch) long pieces and press each dumpling with a fork into a gnocchi pattern. Shortly before serving, cook for 10 minutes in slightly salted boiling water. Remove with a slotted spoon from the cooking water and drain. Heat pesto and butter in a pan and toss gnocchi in it just before serving.
For the vegetables: Dice pumpkin. Peel shallots and garlic and dice. Heat olive oil in a pot. Sauté shallots and garlic in it. Add pumpkin and pour in white wine. Season with salt, sugar and coriander. Cover and cook for 15-20 minutes. Keep warm until ready to serve.
For the fish: Season fillets with salt and pepper. Heat olive oil in a large skillet. Fry fillets on the skin side for 2-3 minutes vigorously, turn carefully and fry for another 1-2 minutes. Serve fish with pumpkin and gnocchi and garnish with basil.
