Carp Fillets with Pepper Sauce and Potato Croquettes
Carp Fillets with Pepper Sauce and Potato Croquettes - Christmas classic for the festive table
Nutritional values
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 46.9 μg | (78 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 27.6 μg | (61 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 200 mg | (211 %) | ||
| Potassium | 1,698 mg | (42 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 300 mg | |||
| Cholesterol | 326 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 800 grams potatoes
- salt
- 2 onions
- 1 garlic clove
- 3 red Bell pepper
- 4 Tbsps olive oil
- 150 milliliters Vegetable broth
- peppers
- 100 milliliters Soy creamer
- lemons
- 4 Carp (with skin, each 160 grams)
- 1 Tbsp butter
- 3 eggs
- 1 Tbsp Pastry flour
- Nutmeg
- 1 small Zucchini
Preparation steps
Peel the potatoes, rinse, cut into pieces and cook in salted water for about 20 minutes.
Meanwhile, for the pepper sauce, peel and chop onions and garlic. Rinse bell peppers, cut in half, remove seeds and ribs, and cut into small pieces, setting some aside for garnish.
Heat 2 tablespoons olive oil in a pan. Sauté onions until soft. Steam garlic and bell peppers for 3 minutes. Pour in broth and bring to a boil. Cover and simmer for about 10 minutes. Season with salt and pepper and mix in soy creamer with an immersion blender. Let simmer, uncovered, for another 5 minutes on low heat. Stir in bell pepper pieces, season with salt and pepper and keep warm.
Squeeze half a lemon. Rinse carp fillets under cold water, pat dry, season with salt and pepper and sprinkle with lemon juice. Heat 1 teaspoon butter and 1 tablespoon olive oil in a large frying pan and fry the carp fillets on each side for 2-3 minutes. Season with pepper and keep warm.
Separate eggs (save egg whites for another use). Drain potatoes and press through a ricer while still warm. Immediately stir in remaining butter, egg yolks, flour, salt, pepper and freshly grated nutmeg. Form walnut-sized ball shapes, place them on a baking sheet lined with parchment paper and bake on the middle rack in preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F/convection 325°F) until golden brown, about 20 minutes.
Meanwhile, rinse zucchini and cut into very thin strips. Heat the remaining olive oil in a pan and fry zucchini on medium heat until golden brown.
Serve carp fillets with the pepper sauce and potato croquettes on warmed plates. Garnish with zucchini strips and reserved bell peppers.
