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Boiled Perch with Horseradish Easy Recipe.
Perch - tasty and inexpensive fish, the most prized catch in freshwater fish. It’s sweet delicate flavor is unsurpassed. This wonderful fish has white, mild meat, low in fat and a fairly delicate firm texture. Perch are excellent cooked in a variety of ways and an excellent eating.
Every 46g/1.6oz cooked fillet provide 53.8 Calories, 11.4g of Protein, 1.045g of Total Fat, 0.0g of Carbohydrate and Fiber. Excellent source of: Potassium (175mg), Selenium (27.75mcg), Vitamin B-12 (0.575mcg), Vitamin B-6 (0.135mg), Vitamin C (0.4mg) and Vitamin A (23 IU). Good source of: Phosphorus (138.5mg) and Magnesium (19.5mg).
Every 100g/3.5oz cooked perch provide 447mg of Omega-3 fatty acids (103mg - EPA, 271mg - DHA, and 73mg - ALA), and 6.4mg of Omega-6.
Perch Boiled Recipe - easy recipe how to boile perch fillets with horseradish, carrots, onion, parsley, pepper and bay leaf.
Ingredients:
- 2 1/4lbs (1 kg) of river Perch (12 fillets)
- 1 carrot
- 1 onion
- 3.5oz (100g) horseradish
- 1-2 Bay leafs
- Salt, black pepper peas to taste
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Serves/Makes: 4 - 6
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How to cook Boiled Perch with Horseradish :
- Perches clean, disembowelled, thoroughly wash and salt.
- Cover with cold water, add a whole onion, bay leaf, pepper.
- Boil until done, taking up bowl.
- Ready-made perches out onto a plate, pour a small amount of broth.
- Serve horseradish.
- On a separate plate place hot boiled potatoes sprinkled with chopped parsley as garnish.
Notes:
The Boiled Perch with Horseradish is a very affordable dish. Delicious, simple, and easy recipe.
This recipe for Boiled Perch with Horseradish serves/makes: 4 - 6
Main Ingredient: Perch
Preparation Method: Boiled
How to scale and fillet a Perch:
To help remove the scales, omit the fish a few seconds in boiling water, then scratch scales with a knife. Scale the fish staring at the tail, run the dull side of your knife backwards along the fish. Scraping the fish in short strokes, taking care to remove all the scales.
Cut the fish behind the gills down to the backbone. Hold the knife towards the head at an angle to keep the most meat on the fillet. Slide your knife down along the fish’s spine all the way to the tail. Keep the knife as close to the backbone as possible to not waste any of the meat. To remove the skin, lay the fillet skin side down on the table and slide your knife between the meat and skin and work your knife back and forth until you reach the end of the fillet. Place your knife under the ribs attached to the fillet. Cut the ribs off by sliding your knife under them and cutting them out from top to bottom. Use pliers to remove any remaining rib bones.
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