Perch with Potato Crust, Carrots and Beer Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 501 cal. | (24 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,208 mg | (30 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 258 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 Perch fillet (each 150-160 grams)
- 100 milliliters white wine
- For the potato crust
- 100 grams cooked potatoes
- 1 egg yolk
- 25 grams butter (melted)
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- For the sauce
- 100 milliliters light beer
- 50 milliliters dry Vermouth
- 1 shallot
- 1 sprig thyme
- 1 bay leaf
- 1 tsp ground peppercorns
- 1 garlic clove (peeled)
- 100 milliliters fish stock
- 200 milliliters Whipped cream
- 10 grams butter
Preparation steps
Preheat the oven to 200°C.
Press the potatoes through a sieve or a ricer and mix with egg yolks and melted butter. Season with salt, pepper and nutmeg.
Salt the pike fillets, place in a greased pan and spread the potato mixture evenly on top. Pour in the wine and bake the fish in the hot oven 20 minutes, until golden brown.
Peel the carrots and cut into thin slices. Cook until soft in a little water with butter and season with salt and sugar.
For the sauce, pour the beer and the vermouth into a saucepan. Peel the shallot and finely chop. Add shallot, thyme, bay leaf, peppercorns and garlic to the pot. Boil down to about 1/3 on mild heat. Pour in the fish stock and the cream and continue to cook on low heat until the sauce is nice and creamy. Then strain through a sieve, add salt to taste and stir in butter flakes. Serve the pike fillets immediately on plate with carrots and sauce.
