Baked Carp with Apples and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 51.5 μg | (86 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 793 mg | (20 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 15 g |
Ingredients
Preparation steps
Rinse carp halves and cut skin diagonally. Drizzle with lemon juice and season with salt and pepper.
Peel carrots. Rinse celery and leeks. Cut the vegetables into fine strips. Rinse apples, cut in half, remove cores and cut apples into half rings. Sauté vegetables in a large roasting pan in 2 tablespoons butter. Pour in broth and bay leaf. Place the carp halves in pan with the insides on the vegetables.
Dot fish with remaining butter in small pieces, cover and bake in the center of a preheated oven (180°C, approximately 350°F) about 20 minutes. Add apple rings and bake a further 5 minutes uncovered. (The carp is done when the fin pulls away easily.)
To serve, distribute the apple vegetables on a plate and arrange the fish on top. Gently spread sour cream and apple slices on top.
