Fried Perch with Braised Cucumbers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 42.3 μg | (71 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,291 mg | (32 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 258 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the braised
- 2 Cucumber (200 g or about 7 oz) each
- 2 Tbsps butter
- 50 milliliters dry white wine
- 150 milliliters fish stock
- 50 milliliters Whipped cream
- salt
- white peppers
- For the Fish
- 800 grams skin-on Perch fillet
- Pastry flour (to coat)
- 2 Tbsps vegetable oil
- salt
- fresh cracked peppers
- Red pepper flakes
- coarse Sea salt
- fresh Dill (for garnish)
Preparation steps
Rinse and peel cucumbers and cut into 1 cm (approximately 1/4 inch) thick slices. Heat the butter in a pan, add the cucumber, cook briefly, then deglaze with the white wine. Pour in fish stock, season with salt and pepper and simmer for about 4 minutes. Remove the cucumber and keep warm. Reserve the liquid for the sauce.
Rinse the perch fillets and pat dry. Remove any bones. Cut the fillets into quarters and dust the skin side with flour. Heat oil in a pan and fry the fillets, skin side down for about 4 minutes until crisp. Remove the pan from the heat, flip fillets and let sit 5 minutes. Season with pepper.
For the sauce, bring the fish stock to a boil again, add the cream, season with salt and pepper and froth with a hand blender. On a warm plate, serve cucumbers topped with the fish. Finish with sauce, sprinkle with chilli flakes and sea salt. Serve garnished with fresh dill.
