Zander with Potato Scales
Nutritional values
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 496.4 μg | (827 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 248 μg | (83 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,736 mg | (43 %) | ||
| Calcium | 250 mg | (25 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 257 mg | |||
| Cholesterol | 195 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 150 grams potatoes
- 4 Perch fillet (each around 180 grams) (approximately 6 ounces)
- lemon juice
- 1 egg yolk
- 500 grams Spinach
- 20 grams butter
- 500 grams Cherry tomatoes
- 2 Tbsps balsamic vinegar
- 5 Tbsps olive oil
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
Peel the potatoes, rinse and slice very thinly. Cook in salted water for about 10 minutes.
Rinse the fish, pat dry, sprinkle with lemon juice and season with salt and pepper. Arrange the potato slices like scales on the fish fillets, overlapping slightly, and brush with beaten egg yolk. Bake in a preheated oven at 200°C (approximately 400°F) for about 10 minutes, until the scales begin to brown. Meanwhile, rinse the spinach, trim and blanch in boiling salted water until wilted. Shock in ice water, drain then squeeze out the excess water. Melt the butter in a frying pan and sauté the spinach briefly. Season with salt, pepper, nutmeg and lemon juice.
Rinse the tomatoes, cut in half and core. Whisk the vinegar and olive oil together and season with salt and pepper. Add the tomatoes and toss to combine. To serve, arrange the tomatoes and spinach on serving plates and top with the fish.
