Perch with Lemon Sauce
Perch with lemon Sauce - Pleasantly fruity, fine-sour abgeschmeckter fish.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 704 mg | (18 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 Perch fillet (150grams)
- 1 shallot
- 2 Tbsps Canola oil
- 100 milliliters dry white wine
- 100 milliliters fish stock
- 2 Tbsps Lemon liqueur
- salt
- white peppers
- 2 lemons
- Lemon balm
- 2 Tbsps Cultured butter (30 g, cold)
Preparation steps
Rinse the fish and pat dry. Peel and dice the shallot.
Heat 1 tablespoon oil in a pan. Sauté the shallot over medium heat until soft. Deglaze with white wine, boil until almost all of the liquid has been absorbed. Add the stock and the liqueur and bring to a simmer and remove from the heat.
Season the fish with salt and pepper. Heat the remaining oil in a skillet and saute the fish skin side down over medium heat until golden brown and just cooked through, about 3 minutes. Remove from the heat.
Meanwhile, rinse 1 lemon, pat dry, zest the peel and squeeze the juice. Rinse the lemon balm, shake dry, pluck a few leaves for garnish and chop the rest.
Add the lemon zest and juice to the sauce, swirl in the butter and season with salt and pepper.
Rinse the remaining lemon, cut into thin slices and place on a plate. Place the fish on the lemon slices, and spoon the sauce over. Garnish with reserved lemon balm.
