Pike Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 27.97 g | (29 %) | ||
| Fat | 38.49 g | (33 %) | ||
| Carbohydrates | 10.79 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 434.99 mg | (54,374 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.24 mg | (10 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 9.02 mg | (75 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 44.06 μg | (15 %) | ||
| Pantothenic acid | 1.24 mg | (21 %) | ||
| Biotin | 2.46 μg | (5 %) | ||
| Vitamin B₁₂ | 2.54 μg | (85 %) | ||
| Vitamin C | 27.54 mg | (29 %) | ||
| Potassium | 574.61 mg | (14 %) | ||
| Calcium | 353.26 mg | (35 %) | ||
| Magnesium | 57.74 mg | (19 %) | ||
| Iron | 1.86 mg | (12 %) | ||
| Iodine | 13.84 μg | (7 %) | ||
| Zinc | 1.69 mg | (21 %) | ||
| Saturated fatty acids | 23.1 g | |||
| Cholesterol | 168.17 mg |
Ingredients
- Ingredients
- 1 Pike ready to cook (about 1.5 kg)
- 1 lemon (juice)
- 1 onion
- 1 Tbsp Caper
- 1 Anchovy fillet
- 175 grams sour Whipped cream
- 75 grams grated Cheese (z. B. Gouda, Emmental)
- salt
- freshly ground peppers
- vegetable oil (for sheet metal)
- For the sauce
- 2 shallots
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 150 milliliters fish stock
- 150 milliliters Whipped cream
- lemon juice
- 1 bunch parsley
- Nutmeg (freshly grated)
Preparation steps
Rinse the pike, pat dry, sprinkle with lemon juice and let stand for 15 minutes.
Season inside and out with salt and pepper. Place on an oiled baking sheet.
Preheat the oven to 175°C (approximately 350°F). Peel and finely chop the onion and place in a bowl. Finely chop the capers and anchovy fillets and add to the bowl along with the sour cream, mix well. Spoon about 3/4 of the sour cream mixture over the fish and bake until the fish is easily pierced with a knife, 50-60 minutes. About 20 minutes before the fish is done, spread with the remaining sour cream mixture and sprinkle with cheese.
For the sauce: meanwhile peel and finely chop the shallotsHeat the butter in a skillet, add the shallots and saute until translucent. sprinkle with flour and cook, stirring until foamy. Add the fish stock and cream and simmer over medium heat, stirring occasionally until slightly thickened. Add chopped parsley and season with salt, nutmeg, pepper and lemon juice.
Place the fish on a serving platter.
Serve the parsley sauce on the side.
