Perch Fillet with Salsify, Carrot Dip and Noodles
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
If you have time, do the Vegetable broth preferably yourself. Then you can not only decide which vegetables you like best, but you can also avoid unnecessary additives such as sugar.
(Percentage of daily recommendation)
| Calorie | 723 cal. | (34 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 17.2 g | (57 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,789 mg | (45 %) | ||
| Calcium | 250 mg | (25 %) | ||
| Magnesium | 220 mg | (73 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 434 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
- 250 grams Salsify
- 1 Tbsp butter
- 100 milliliters dry white wine
- 300 grams Tagliatelle
- Iodized salt (with fluoride)
- 8 Perch fillet (total weight up to 600 grams)
- freshly ground peppers
- 2 Tbsps Pastry flour
- 3 Tbsps olive oil
- 4 sprigs thyme
- 50 grams Crème fraiche
- 2 Tbsps finely chopped Fresh herbs (dill and parsley)
- Dill (for garnish)
Preparation steps
Peel and dice the carrots and ginger. Boil with the sugar, lemon juice and broth. Cover and cook about 10 minutes until soft.
Peel the salsify and slice lengthwise into thin strips. Sauté briefly in hot butter and pour in the wine. Let simmer a little, season with salt and pepper, cover and cook about 5 minutes until tender.
Cook the pasta in salted water until al dente.
Rinse the perch, pat dry and season with salt and pepper. Coat the skin side with flour and cook slowly with the thyme with skin side down in hot oil until golden brown, 4-5 minutes. Remove from the heat and let rest.
Remove the lid from the salsify and mix in the crème fraîche and the herbs. Put the drained pasta in the pan.
Puree the carrots coarsely and season.
Distribute the pasta with the fish on plates. Top each with a little carrot sauce and serve garnished with dill.
