Guilt-Free Delicacy
Steamed Perch on Savoy Cabbage
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(0 votes)
Health Score:
79 / 100
Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
Calories:
474
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,274 mg | (32 %) | ||
| Calcium | 266 mg | (27 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Savoy cabbage
- salt
- 300 grams Porcini mushroom
- 1 bunch scallions
- 20 grams clarified butter
- 100 milliliters dry white wine
- 200 milliliters Vegetable broth
- 250 grams Crème fraiche
- peppers
- 4 Perch fillet (each about 150 grams, skinless)
- lemons (juiced)
- 2 Tbsps vegetable oil
- 1 bunch Dill
Preparation steps
1.
Quarter savoy cabbage, cut out stalks, cut quarters into thin strips and blanch for 5 minutes in boiling salted water. Drain and rinse. Clean mushrooms and cut into slices. Cut scallions into thin rings.
2.
Heat butter in a saucepan and sauté scallions. Add mushrooms and cook for 5 minutes. Deglaze with wine and broth and let boil for 5 minutes. Stir in creme fraiche and season with salt and pepper.
3.
Sprinkle perch fillets with lemon juice and season with salt and pepper. Add savoy to remaining vegetables and place fish on top. Continue cooking, covered, for 8–10 minutes.
4.
Finely chop dill. Divide vegetables on four plates, top each plate with a perch fillet it, sprinkle with dill and serve.
