Perch with Leeks and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 6.59 g | (7 %) | ||
| Fat | 11.02 g | (10 %) | ||
| Carbohydrates | 7.91 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.12 g | (4 %) |
| Vitamin A | 149.14 mg | (18,643 %) | ||
| Vitamin D | 0.32 μg | (2 %) | ||
| Vitamin E | 0.74 mg | (6 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 1.04 mg | (9 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 30.96 μg | (10 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Biotin | 0.97 μg | (2 %) | ||
| Vitamin B₁₂ | 0.27 μg | (9 %) | ||
| Vitamin C | 10.28 mg | (11 %) | ||
| Potassium | 135.97 mg | (3 %) | ||
| Calcium | 52.1 mg | (5 %) | ||
| Magnesium | 18.28 mg | (6 %) | ||
| Iron | 1.09 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.17 mg | (2 %) | ||
| Saturated fatty acids | 5.94 g | |||
| Cholesterol | 43.96 mg |
Ingredients
- Ingredients
- ½ tsp salt
- ½ tsp freshly ground peppers
- ½ lemon (2 teaspoons grated lemon rind)
- 2 tsps thyme (chopped)
- 2 stalks Leeks
- 100 grams Whipped cream
- 1 small Pike-perch fish (About 1 kg, ready to cook)
- 5 slices lean Smoked bacon thin (80-100 grams)
Preparation steps
Mix salt and pepper with the lemon zest and thyme leaves.
Rinse leeks, trim and cut the white and light green portions into thin strips. Sprinkle leeks on a large sheet of aluminum foil, and place on a baking sheet. Curl up the sides of the foil slightly and pour in the cream. Mix everything loosely and spread out slightly.
Rinse fish, pat dry and score each side 4 times. Rub prepared spice mixture into the scores and the abdominal cavity and place on the bed of leeks with the belly facing up.
Cover the fish with slices of bacon and bake in a preheated oven 180°C (approxmately 350°F) for 40 minutes. Halfway through the cooking time, stir the leeks lightly. Remove fish from the oven and serve with the bacon and leeks.
Serve with small potatoes, if desired.
