Poached Carp in Wine
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
259
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 65.6 μg | (109 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 904 mg | (23 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Carp (ready to cook, 1.2-1.5 kg)
- salt
- freshly ground peppers
- ½ untreated lemon (juiced)
- 1 bunch parsley
- 2 sprigs Lemon thyme
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 40 grams butter
- ¼ l dry white wine
- 0.13 l fish stock
Preparation steps
1.
Rinse carp, pat dry and remove skin. Rub with salt and pepper and sprinkle with lemon juice. Insert parsley and lemon thyme into abdominal cavity. Preheat the oven to 180°C (approximately 350°F).
2.
Trim, chop and sauté soup vegetables and onions with 30 grams (approximately 1 ounce) melted butter in a fish roaster. Add carp to pan with remaining butter and sprinkle with wine and fish stock. Bake in preheated oven at a medium simmer for 30-40 minutes, regularly basting.
3.
Cover with aluminum foil if necessary to avoid over browing. Carp is cooked when dorsal fin can be pulled out easily. Serve carp with vegetable stock.
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