Baked Carp in Salt Crust

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Baked Carp in Salt Crust
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
978
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie978 cal.(47 %)
Protein45 g(46 %)
Fat6 g(5 %)
Carbohydrates182 g(121 %)
Sugar added0 g(0 %)
Roughage7.3 g(24 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.1 mg(9 %)
Vitamin K29.7 μg(50 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin12 mg(100 %)
Vitamin B₆0.2 mg(14 %)
Folate55 μg(18 %)
Pantothenic acid1.1 mg(18 %)
Biotin15.1 μg(34 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C16 mg(17 %)
Potassium867 mg(22 %)
Calcium78 mg(8 %)
Magnesium89 mg(30 %)
Iron2.3 mg(15 %)
Iodine24 μg(12 %)
Zinc1.9 mg(24 %)
Saturated fatty acids1.2 g
Uric acid219 mg
Cholesterol56 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
2 kilograms coarse salt
1 kilogram Pastry flour
7 egg whites
1 Carp (2 kg)
salt
freshly ground peppers
1 handful parsley
1 organic lemon
How healthy are the main ingredients?
parsleysaltCarpsaltlemon

Preparation steps

1.

Mix the salt with the flour. Mix in the egg whites and gradually knead with sufficient water to a smooth dough. Chill for about 30 minutes to set.

2.

Preheat the oven to 250°C (approximately 480°F).

3.

Rinse the carp inside and out and pat dry. Season inside with salt and pepper. Rinse the parsley and shake dry. Fill the abdomen with parsley and sliced ​​lemon.

4.

Divide the salt dough in half and roll both halves about 1 cm (approximately 1/2 inch) thick. Place the fish on one half and cover with the second. Place on a roasting pan and place in the oven. Bake for approximately 15 minutes. Reduce the heat to 200°C (approximately 400°F) and bake for about 1.5 hours.

5.

To serve, break the salt crust. As desired, serve with a cream sauce.