Perch with Creamy Apple Sauerkraut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 35.8 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,073 mg | (27 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 pcs Perch fillet (about 140 grams)
- salt
- freshly ground peppers
- 2 Tbsps Pastry flour
- 2 Tbsps butter
- 2 Tbsps olive oil
- 4 slices Bacon (in slices)
- 1 Apple
- 1 shallot
- 50 milliliters dry white wine
- 50 milliliters Apple juice
- 400 grams Sauerkraut (mild)
- 100 milliliters Whipped cream
- Horseradish (freshly grated)
Preparation steps
Rinse the perch, pat dry thoroughly, season with salt and pepper and sprinkle the skin side with a little flour. Sauté in pan with 1 tablespoon hot butter and 1 tablespoon oil, skin-side down, until golden brown, 3–4 minutes. Flip over, remove from the heat and leave in pan until done.
Meanwhile, in another pan without oil, fry the bacon until crispy. Drain on paper towels. Rinse the apple, cut into quarters, remove the core and cut into thin sticks. Peel and finely chop the shallot. Sauté shallot in the remaining butter and add the apple slices, sautéing briefly. Deglaze the pan with white wine and apple juice. Simmer a little, then add the cream and the sauerkraut. Simmer for a few minutes more and season with salt and pepper.
Serve the perch on the creamy apple sauerkraut. Garnish with bacon and fresh horseradish.
