Perch Fillets with Shrimp Cakes and Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 704 cal. | (34 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 20.7 mg | (173 %) | ||
| Vitamin K | 67 μg | (112 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 208 μg | (69 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 2,117 mg | (53 %) | ||
| Calcium | 352 mg | (35 %) | ||
| Magnesium | 257 mg | (86 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 167 μg | (84 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 467 mg | |||
| Cholesterol | 348 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the perch and asparagus
- 1 bunch Asparagus
- 4 Perch fillet (about 160 grams)
- 1 splash white wine
- 150 milliliters fish stock
- 2 Tbsps Crème fraiche
- salt
- cayenne pepper
- 2 Tbsps vegetable oil
- For the shrimp cakes
- 600 grams raw Shrimp tail (peeled, ready to cook)
- 1 garlic clove (finely chopped)
- 1 egg white
- 1 chili pepper (finely chopped)
- salt
- cayenne pepper
- vegetable oil (to fry)
Preparation steps
For the mashed potatoes, cook the potatoes in salted water for about 30 minutes. Peel the potatoes and mash by pressing through a potato ricer. Stir the hot milk and butter pieces into the mashed potatoes, and season with salt and nutmeg.
For the asparagus, peel the lower third of the asparagus and cook in salted water for about 15 minutes until al dente.
For the shrimp cakes, chop the shrimp meat very finely. Mix the chopped shrimp with garlic, egg and chile pepper in a bowl. Season with salt and cayenne pepper. Form small cakes from the mixture with wet hands. Fry the shrimp cakes in a pan in hot oil until golden brown from both sides for about 8 minutes.
For the fried perch fillets, rinse the perch fillets, pat dry, and season with salt and cayenne pepper. Heat oil in a pan and fry the perch fillets in it until golden brown for about 4 minutes. Remove the perch fillets from the pan and set aside.
For the sauce, deglaze the pan drippings with white wine and let boil down. Pour in fish stock and bring to a boil. Stir in the crème fraîche, and season with salt and cayenne pepper.
Place the mashed potatoes on warmed plates, pour the sauce over, and place the drained asparagus and perch fillet on top. Serve garnished with chives.
