Perch Fillets with Kohlrabi

Name: Perch Fillets with Kohlrabi
Total time: 25 min
Yield: 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

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Health Score:

59 / 100

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

Calories:

326

calories

Calories

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Nutritional values

1 each contains
(Percentage of daily recommendation)

Calorie	326 cal.	(16 %)
Protein	32 g	(33 %)
Fat	14 g	(12 %)
Carbohydrates	10 g	(7 %)
Sugar added	0 g	(0 %)
Roughage	1.7 g	(6 %)

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more nutritional values

Vitamin A	0.2 mg	(25 %)
Vitamin D	0.4 μg	(2 %)
Vitamin E	3 mg	(25 %)
Vitamin K	15.2 μg	(25 %)
Vitamin B₁	0.3 mg	(30 %)
Vitamin B₂	0.5 mg	(45 %)
Niacin	10.8 mg	(90 %)
Vitamin B₆	0.5 mg	(36 %)
Folate	88 μg	(29 %)
Pantothenic acid	0.4 mg	(7 %)
Biotin	6.6 μg	(15 %)
Vitamin B₁₂	2.4 μg	(80 %)
Vitamin C	71 mg	(75 %)
Potassium	996 mg	(25 %)
Calcium	170 mg	(17 %)
Magnesium	126 mg	(42 %)
Iron	1.8 mg	(12 %)
Iodine	18 μg	(9 %)
Zinc	1.2 mg	(15 %)
Saturated fatty acids	9 g
Uric acid	195 mg
Cholesterol	143 mg
Complete sugar	6 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

each

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?

Kohlrabi lemon salt Watercress

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Preparation steps

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

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.

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

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.

Arrange fish fillets on the kohlrabi and garnish with watercress.

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