Perch in Red Pepper Sauce
(1 vote)
(1 vote)
Perch in Red Pepper Sauce - Perch in Red Pepper Sauce
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
517
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 47.4 μg | (79 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 159 mg | (167 %) | ||
| Potassium | 1,461 mg | (37 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 204 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Perch fillet
- 3 Tbsps lemon juice
- 2 red Bell pepper
- 1 shallot
- ⅛ l white wine
- 100 grams Whipped cream
- 40 grams butter
- 600 grams small waxy potatoes
- 3 Tbsps butter
- salt
- peppers (from the mill)
- 1 bunch parsley
Preparation steps
1.
Peel potatoes, rinse, cook in salted water for about 25 minutes then drain. Rinse fish, pat dry, and season with salt, pepper and lemon juice. Halve peppers, remove seeds and finely chop. Peel shallot and finely chop. In a saucepan bring peppers, shallot and wine to a boil, cover, and let simmer over low heat for 15 minutes.
2.
Add fish to pan with peppers and steam over low heat for 6 minutes, then remove and sprinkle with a little cooking liquid. Puree vegetables through a sieve, put back into pot, pour in cream and bind sauce with ice-cold butter. Season sauce with salt and pour over fish. Top potatoes in butter and sprinkle with finely chopped parsley to serve.
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