Perch Gratin with Leeks and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 58.4 μg | (97 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,363 mg | (34 %) | ||
| Calcium | 561 mg | (56 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 31.1 g | |||
| Uric acid | 256 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 400 grams Leeks
- 1 onion
- 2 garlic cloves
- 4 Tomatoes
- 600 grams Perch fillet
- salt
- 60 grams butter
- 100 milliliters dry white wine
- 250 grams Whipped cream
- 250 milliliters milk
- freshly ground peppers
- 3 Tbsps lemon juice
- 200 grams Blue cheese (diced)
- butter (for the baking dish)
- For garnish
- Tarragon
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Rinse leeks, halve lengthwise and cut into 2 cm (approximately 3/4 inch) pieces. Peel the onion and garlic and finely chop. Rinse tomatoes, remove the stems and cut into slices. Rinse the fish, pat dry and cut into about 5 cm (approximately 2 inch) cubes.
Blanch leeks for about 30 seconds in boiling salted water and drain well. Melt butter in a pan, add onion and garlic cubes and sauté until translucent. Deglaze with white wine and bring to a brief boil. Add cream and milk, return to a brief boil while stirring and season with salt, pepper and lemon juice. Remove from heat.
Fold in the diced cheese. Layer a greased baking dish alternately with leeks, fish and tomato slices. Pour the sauce evenly over the layered ingredients and bake in a preheated oven until lightly browned, about 35 minutes. Serve garnished with tarragon leaves.
