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Ingredients
Perch with Lemon Sauce
- 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)
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.
(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 %) |