Composition / ingredients
Cooking method
1. Cut the onion into small cubes. Heat half a portion of oil in a thick-walled bowl, then fry the onion for 3 minutes until soft. Pour dry white wine, cook until the liquid has evaporated by half.
2. Now we spread the clams, cover with a lid, cook for 2 minutes so that the clams open. Pour fish broth into a saucepan and cook for half an hour.
3. Meanwhile, heat the remaining oil in a large frying pan, spread the spinach, simmer for 3 minutes, season with salt and ground black pepper.
4. Fry the perch fillet in olive oil, pre-seasoning it with salt and black pepper. Fry for no more than three minutes on one side, then turn over and fry on the other side.
5. Pour cream into a saucepan, add lemon juice and most of the chervil leaves, season to taste with salt and black pepper, mix.
Divide the spinach into portions, pour the sauce, spread a piece of perch and clams. Decorate with the remaining chervil leaves. We serve it on the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Boiled oysters - 95 kcal/100g
- Fresh oysters - 95 kcal/100g
- Shellfish - 74 kcal/100g
- Hot smoked sea bass - 175 kcal/100g
- Boiled sea bass - 112 kcal/100g
- Fresh sea bass - 117 kcal/100g
- Sea bass stewed - 120 kcal/100g
- Fried river perch - 180 kcal/100g
- Baked river perch - 103 kcal/100g
- River perch - 109 kcal/100g
- Fresh river perch - 82 kcal/100g
- Stuffed river perch - 130 kcal/100g
- Spinach - 22 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Shallots - 72 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Chervil - 237 kcal/100g
- Fish broth - 49 kcal/100g
