Carp in Bacon with Port Wine Sauce and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,013 cal. | (48 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 64.9 μg | (108 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,422 mg | (36 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 43.9 g | |||
| Uric acid | 219 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 30 g |
Ingredients
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Rinse the carp, pat dry and season with salt and pepper. Thickly coat the inside with mustard.
Rinse and trim the vegetables, peel and cut into cubes. Drain the mushrooms well. Fill the fish with some vegetables and put in a roasting pan. Spread the remaining vegetables with the mushrooms around the fish. Cover the carp with bacon and secure with toothpicks. Pour in the wine and roast the fish in the preheated oven for about 15 minutes.
Reduce the oven to 160°C (approximately 325°F) convection. Cover the fish with butter and cook for 1-1 1/2 hours, basting repeatedly with the drippings. Turn up the oven and cook until the bacon is crisp. Remove the fish from the roasting pan and keep warm.
Remove the vegetables and set aside. Stir creme fraiche into the pan drippings, bring to a boil and season with salt and pepper. Serve the fish with the vegetables and the sauce.
