Perch with Kohlrabi
Perch with Kohlrabi - A gourmet fish and vegetable combo with fresh chives.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 27.2 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 467 mg | (12 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 Kohlrabi
- 1 Tbsp Cultured butter
- 100 milliliters Vegetable broth
- salt
- peppers
- 320 grams Perch fillet (ready to cook, with skin)
- lemon juice (for sprinkling)
- 1 Tbsp Pastry flour
- 2 Tbsps vegetable oil
- 2 garlic cloves
- 80 milliliters dry white wine
- 80 milliliters Heavy cream (15% fat)
- Chives
Preparation steps
Peel and coarsely grate the kohlrabi. Melt the butter in a frying pan, add the kohlrabi, sauté briefly and add the broth. Simmer over medium heat for 5 minutes. Season with salt and pepper.
Meanwhile, rinse the fish under cold water, pat dry, and cut into 4 equal pieces. Make slashes in the fish skin with a knife, season salt and pepper, drizzle with lemon juice, and lightly dust with flour.
Heat the oil in a pan and brown the fish skin-side down on low heat until glazed. Peel the garlic and press through a garlic press. Add garlic to pan.
Heat the white wine with the cream in a pot. Season with salt and pepper.
Rinse chives, shake dry and chop finely.
Taste the kohlrabi and adjust seasoning to taste. Arrange kohlrabi on 4 plates. Put 1 piece of perch fillet on each and drizzle with cream sauce. Sprinkle with chopped chives to serve.
