Perch fillets with fennel and bean puree

Perch fillets with fennel and bean puree

Total: 1 hr 20 min. | Active: 30 min.
lactose-free, Low Carb
Nutritional value / person: 380 kcal
, Fat: 14 g
, Carbohydrate: 19 g
, Protein: 40 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 fennel, cut into slices approx. 5 mm thick
2 tbsp olive oil
½ tsp salt
a little pepper

Bean puree

1 tbsp butter
6 shallots, coarsely chopped
2 tins white beans (approx. 400 g each), rinsed and drained
1 dl vegetable bouillon
salt and pepper to taste

To cook the fish

600 g skinned perch fillets
1 tbsp olive oil
½ tsp salt
a little pepper

To serve

1 lemon, cut into wedges
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How it's done

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Place the fennel on a baking tray lined with baking paper, brush with oil, season. Set aside the fennel greens.

To roast

Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove from the oven.

Bean puree

Heat the butter in a pan. Sauté the shallots for approx. 10 mins., add the beans and stock, cover and simmer for approx. 10 mins., puree and then season.

To cook the fish

Season the fish, brush with oil, arrange on top of the fennel, cook for approx. 10 mins.

To serve

Plate up the bean puree, arrange the fennel, fish and lemon wedges on top, garnish with the reserved fennel greens.

Good to know
Tip: Garnish with fennel greens.

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