Perch with Mixed Vegetables and Saffron Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 31.3 μg | (52 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 2,002 mg | (50 %) | ||
| Calcium | 250 mg | (25 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 18.4 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 4 shallots
- 1 bunch young carrots
- 600 grams starchy potatoes
- salt
- 150 grams Snow peas
- 4 Perch fillet (each about 180 grams, ready to cook, skinless)
- freshly ground peppers
- 1 tsp lemon juice
- 4 Tbsps butter
- 150 milliliters fish stock
- 50 milliliters dry white wine
- 1 bunch fresh, mixed Fresh herbs
- 200 milliliters lukewarm milk
- 30 grams butter
- 1 Tbsp scallions
- Nutmeg
- 100 milliliters Whipped cream
- 1 generous pinch Saffron
- 1 organic lemon
Preparation steps
Peel shallots and cut into quarters. Peel carrots and cut green parts into 1 cm pieces (approximately 1/2 inch).
Peel, rinse and cook potatoes in salted water for about 30 minutes. Rinse snow peas. Rinse and pat dry fillets, season with salt and pepper and sprinkle with lemon juice. Heat butter in a pan and cook fish until golden on both sides, add fish stock, wine and herbs; simmer, covered, for about 5 minutes Heat the rest of butter in a second pan and saute snow peas with carrots and shallots, stirring, for 3 minutes. Season with salt and pepper. Drain potatoes and press through a potato ricer. Mix with milk and butter until smooth. Add chives and season with salt, pepper and nutmeg. Keep potato puree warm. Remove fish from the sauce, add saffron and cream and bring to a boil again. Rinse lemon and cut into thin slices, add to the sauce. Season sauce with salt and pepper. Arrange fish with vegetables on plates, spread sauce decoratively and serve accompanied by potato puree.
