Perch with Nut Topping on Autumnal Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 732 cal. | (35 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 30.8 μg | (51 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,388 mg | (35 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 75 grams Hazelnuts
- 250 grams Pumpkin
- 4 scallions
- 2 sticks Celery
- 300 grams waxy potatoes
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 125 grams butter
- 2 Tbsps mixed chopped Fresh herbs
- ½ tsp finely grated Lemon peel
- Nutmeg
- 4 Perch fillet (without skin)
- 150 milliliters Red wine
- 100 milliliters vegetable stock
- 1 Tbsp Red currant jelly
- cornstarch (for sauce, if necessary)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Toast the nuts in a dry non-stick pan, stirring. Remove to a bowl and allow to cool. Peel the pumpkin and cut the flesh into cubes. Rinse scallions and halve or quarter depending on length. Rinse celery and cut into 10 cm (approximately 4-inch) long pieces. Peel potatoes, rinse and cut in half. Mix the vegetables in a bowl with the oil and season with salt, pepper and lemon juice. Place vegetables in an oven-proof dish (or on a baking sheet) and roast the in the oven (middle shelf) for about 30 minutes, turning occasionally. Remove and set aside.
Finely grind the nuts. Mix the butter with the herbs, nuts, salt and pepper to taste, lemon zest and nutmeg. Place mixture in a piping bag with a 5 mm (approximately 1/4-inch) tip. Increase oven temperature to 220°C (approximately 425°F). Season the fish fillets with salt and pepper and put on a baking sheet. Pipe the nut butter onto the fish fillets and bake in the oven until the nut mixture has a golden brown crust, about 10 minutes.
For the sauce, bring the red wine to a boil and reduce by half. Pour in vegetable stock. Stir in the red currant jelly. Season with salt and pepper. Thicken with a little cornstarch mixed with cold water, if desired. Serve fish with the vegetables and garnish with sauce.
