Perch with Leeks

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Perch with Leeks
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
367
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie367 cal.(17 %)
Protein32 g(33 %)
Fat22 g(19 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.7 mg(31 %)
Vitamin K39.8 μg(66 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin9.7 mg(81 %)
Vitamin B₆0.6 mg(43 %)
Folate97 μg(32 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.9 μg(11 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C21 mg(22 %)
Potassium896 mg(22 %)
Calcium173 mg(17 %)
Magnesium89 mg(30 %)
Iron1.8 mg(12 %)
Iodine22 μg(11 %)
Zinc1.1 mg(14 %)
Saturated fatty acids11 g
Uric acid223 mg
Cholesterol148 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
600 grams Perch fillet
300 grams Leeks (cleaned)
50 milliliters dry white wine
2 Tbsps Noilly Prat
1 shallot (finely chopped)Put
200 grams Crème fraiche
125 milliliters Vegetable broth
1 generous pinch ground saffron
Saffron
3 Tbsps Peanut oil
Dill (for garnish)
How healthy are the main ingredients?
LeekshallotDill

Preparation steps

1.

Cut leeks into long matchstick strips, then blanch in boiling salted water for about 4 minutes. Drain, rinse, and pat dry.

2.

Simmer the shallot, wine, and vermouth a pan until reduced by half. Stir in crème fraîche and saffron threads. Add the leeks and simmer briefly. Sprinkle in the saffron powder and keep warm.

3.

Season the perch fillets with salt and pepper. Sauté them in hot peanut oil on both sides until done.

4.

Spoon the leeks with saffron sauce onto warmed plates and top with the fish fillets. Serve garnished with dill.

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