Perch Fillets with Kohlrabi

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Perch Fillets with Kohlrabi
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
283
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie283 kcal(13 %)
Protein14.43 g(15 %)
Fat16.22 g(14 %)
Carbohydrates11.75 g(8 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A57.69 mg(7,211 %)
Vitamin D0 μg(0 %)
Vitamin E0.64 mg(5 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.08 mg(7 %)
Niacin3.62 mg(30 %)
Vitamin B₆0.23 mg(16 %)
Folate19.28 μg(6 %)
Pantothenic acid0.59 mg(10 %)
Biotin2.7 μg(6 %)
Vitamin B₁₂1.02 μg(34 %)
Vitamin C62.78 mg(66 %)
Potassium532.06 mg(13 %)
Calcium129.03 mg(13 %)
Magnesium39.79 mg(13 %)
Iron1.03 mg(7 %)
Zinc0.73 mg(9 %)
Saturated fatty acids9.96 g
Cholesterol90.49 mg

Ingredients

for
4
Ingredients
4 Perch fillet (about 160 grams)
juice of lemons
salt
freshly ground peppers
1 Tbsp butter
400 grams Kohlrabi
1 Tbsp butter
125 milliliters dry white wine
300 milliliters Vegetable broth
salt
freshly ground peppers
1 Tbsp cornstarch
100 grams Crème fraiche
3 Tbsps dry Vermouth
Watercress
How healthy are the main ingredients?
KohlrabilemonsaltWatercress

Preparation steps

1.

Season perch fillets with salt, pepper, and lemon juice.

2.

Peel kohlrabi and cut into small cubes. Sauté in a pan in butter. Pour in the wine and bring to a boil, then season with salt and pepper, add broth, cover, and simmer for about ten minutes.

3.

Sauté fish fillets in hot butter for about 3 minutes on each side.

4.

Dissolve cornstarch in 1 tablespoon water, mixing until smooth. Add to the sauce and bring to a boil to thicken. Season with vermouth stir in crème fraîche.

5.

Arrange fish fillets on the kohlrabi and garnish with watercress.