Perch with Leeks
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
367
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 39.8 μg | (66 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 896 mg | (22 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
