Perch with Scallions and Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 598 cal. | (28 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 401.8 μg | (670 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 1,824 mg | (46 %) | ||
| Calcium | 495 mg | (50 %) | ||
| Magnesium | 192 mg | (64 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 307 mg | |||
| Cholesterol | 229 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 800 grams Perch fillet (ready to cook, with skin)
- 6 Tbsps lemon juice
- salt
- freshly ground peppers
- 3 bunches scallions
- 400 grams fresh Spinach
- 2 garlic cloves
- 2 Tbsps butter
- 250 milliliters Whipped cream
- 2 Tbsps Pastry flour
- 2 Tbsps clarified butter
- 2 Tbsps chopped parsley
- fresh Fresh herbs (for garnish)
Preparation steps
Rinse the perch fillets, pat dry, and divide into 8 serving pieces. Sprinkle with 3 tablespoons of lemon juice and season with salt and pepper. Rinse scallions, trim and cut into 10 cm (approximately 4-inch) long pieces. Blanch in boiling salted water, 4 minutes, drain, rinse in cold water and drain. Rinse the spinach, trim and spin dry. Peel and chop the garlic.
Melt butter in a pan, add the spinach and cook until wilted while stirring. Add scallions and cook briefly. Season with lemon juice, salt and pepper and stir in the cream. Simmer gently for 3-4 minutes.
In the meantime, heat the clarified butter in a pan. Dredge perch in flour and fry on each side for about 3 minutes. To serve, arrange vegetables on plates, spread the perch on top and serve sprinkled with parsley and fresh herbs.
