Perch with Daikon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 31.28 g | (32 %) | ||
| Fat | 31.55 g | (27 %) | ||
| Carbohydrates | 18.46 g | (12 %) | ||
| Sugar added | 0.52 g | (2 %) | ||
| Roughage | 3.36 g | (11 %) |
| Vitamin A | 156.39 mg | (19,549 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.34 mg | (28 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 9.66 mg | (81 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 56.96 μg | (19 %) | ||
| Pantothenic acid | 1.64 mg | (27 %) | ||
| Biotin | 0.98 μg | (2 %) | ||
| Vitamin B₁₂ | 3.09 μg | (103 %) | ||
| Vitamin C | 33.7 mg | (35 %) | ||
| Potassium | 1,015.83 mg | (25 %) | ||
| Calcium | 201.07 mg | (20 %) | ||
| Magnesium | 93.21 mg | (31 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Zinc | 2.17 mg | (27 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Cholesterol | 154.39 mg |
Ingredients
- Ingredients
- 500 grams Daikon radish
- salt
- 2 Tbsps White vinegar
- 1 Tbsp lemon juice
- 4 Tbsps Canola oil
- ½ tsp sugar
- peppers
- 250 milliliters dry white wine
- 500 milliliters fish stock
- 1 bay leaf
- 4 allspice
- 1 tsp peppercorns
- 400 grams Perch fillet (without skin)
- 2 slices Toast (day-old)
- 3 Tbsps melted butter
- 1 tsp Horseradish (from a jar)
- butter (for the baking sheet)
- 1 shallot
- 1 garlic clove
- 1 stalk Celery
- 1 Tbsp Tomato paste
- 2 Tbsps cold butter
- 1 Tbsp finely chopped Dill
- 1 Tbsp Vermouth (Noilly Prat)
Preparation steps
Peel the daikon, rinse and cut or slice into thin strips. Sprinkle with salt and let stand for about 5 minutes. Meanwhile, for the marinade, mix the vinegar with lemon juice, oil and sugar, then season wirh salt and pepper. Rinse the radishes briefly, mix with the marinade in a bowl and leave in the refrigerator for about 30 minutes.
Boil the wine, the stock, the bay leaf, the allspice and peppercorns. Reduce heat and season with salt. Rinse the fish and cut into 4 approximately equal pieces. Add the broth and poach for about 15 minutes at about 80°C (approximately 175°F).
For the crust, remove crust from the bread and finely crumble. Mix with 2 tablespoons melted butter and horseradish.
Remove the fish from the marinade, drain well and place on a buttered baking sheet. Spread the bread mixture on top and let brown golden under the preheated broiler in the oven for a few minutes until just before serving.
Pour the broth through a sieve. Peel the shallot and garlic, rinse celery and cut everything small. Sauté together in the remaining melted butter until translucent. Add the tomato paste and sauté briefly. Deglaze with the broth and let simmer to reduce by about half, about 10 minutes. Strain through a fine sieve, heat again without boiling, add the cold butter and mix with a hand blender. Add the dill and season with vermouth, salt and pepper.
Season the marinated daikon radish to taste and serve in the middle of a preheated dish. Pour in the sauce and place the fish on top. Garnish to taste with mashed potatoes and milk foam.
