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Ingredients
Perch with Scallions and Spinach
- 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)
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.
(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 %) |