Carp with Sauerkraut
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
554
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 53 μg | (88 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,124 mg | (28 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 23.8 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Carp (2 kg, descaled the fishmonger and filleted)
- juice of lemons
- salt
- freshly ground peppers
- 1 carrot
- 1 Parsnip
- 1 pc fresh Horseradish (about 8 cm)
- 500 grams crude Sauerkraut
- 100 grams butter
- 2 tsps Caraway
- 1 Tbsp sugar
- 2 bay leaves
- ½ l beer (Pils)
- 200 grams acid Whipped cream
- 2 Tbsps chopped parsley
Preparation steps
1.
Rinse carp and pat dry. Cut each fillet into four serving pieces. Lightly score the skin with diagonal cuts, sprinkle with lemon juice, and season with salt and pepper.
2.
Peel and coarsely grate the carrot, parsnip, and horseradish root.
3.
Lightly butter a baking dish. Loosely distribute the sauerkraut and grated vegetables in the dish. Season with sugar, cumin, salt, and pepper and add the bay leaves.
4.
Place the carp pieces on the sauerkraut. Melt the remaining butterand spread on the carp. Pour the beer over the carp and cover the dish. Bake in a preheated 200°C (approximately 350°F) oven for about 45 minutes.
5.
Top the finished carp with sour cream and sprinkle with parsley to serve. Serve with boiled potatoes and beer.
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