Pike on Leeks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 5.38 g | (5 %) | ||
| Fat | 20.05 g | (17 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 277.73 mg | (34,716 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 1.13 mg | (9 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 1.31 mg | (11 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 38.18 μg | (13 %) | ||
| Pantothenic acid | 0.24 mg | (4 %) | ||
| Biotin | 0.98 μg | (2 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 18.37 mg | (19 %) | ||
| Potassium | 203.14 mg | (5 %) | ||
| Calcium | 71.08 mg | (7 %) | ||
| Magnesium | 26.28 mg | (9 %) | ||
| Iron | 1.61 mg | (11 %) | ||
| Iodine | 4.06 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 12.15 g | |||
| Cholesterol | 66.56 mg |
Ingredients
- For the fish
- 1 Pike-perch fish
- salt
- peppers
- 1 lemon (juiced)
- 1 handful parsley
- 2 thin sprigs Leeks
- 2 Tbsps butter
- 100 milliliters dry white wine
- 200 milliliters Vegetable broth
- For the sauce
- 1 shallot
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 2 medium hot Mustard
- salt
- peppers
- Nutmeg (freshly grated)
- 1 splash lemon juice
Preparation steps
For the fish: rinse and pat dry fish, season with salt and pepper, drizzle with lemon juice. Rinse and shake dry parsley, place into fish cavity.
Halve leeks lengthwise, rinse and cut into 1 cm rings (approximately 1/2 inch). Heat butter in a large roasting pan and saute leeks for about 1-2 minutes, season with salt and pepper. Place fish on top and cover with aluminum foil.
Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes, add broth to the pan, if needed.
For the sauce: peel shallot and chop finely. Heat butter in the pan and saute shallot for a few minutes, add flour and saute briefly. Gradually add broth, whisking, and simmer for about 3-4 minutes. Add cream and season with salt, pepper, nutmeg and lemon juice. Add mustard and whisk well.
Arrange fish and leeks on a plate. Drizzle with sauce and place the rest of sauce in a bowl. Serve.
