Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 457 kcal | (23%) | |
| Protein | 41 g | (82%) | |
| Fat | 23 g | (29%) | |
| Carbohydrates | 12 g | (5%) | |
| Added Sugar | 0 g | (0%) | |
| Roughage | 3 g | (10%) |
Recipe author: EAT SMARTER
Ingredients
For servings
| 6 | tomatoes |
| 3 tablespoons | olive oil |
| 1 tablespoon | white wine vinegar |
| 4 | Carp fillet skinned, ready-to-cook, 120 g each |
| butter | |
| 1 | onions finely chopped |
| ⅞ cups | dry white wine |
| Chervil leaf to garnish |
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Directions
1 Pour boiling water over the tomatoes but do not peel them, just dice them. Mix with the oil, vinegar, salt and ground black pepper and season to taste.
2 Season the fish with salt and ground black pepper and grease the bottom of a pot with butter. Place the onion in the pot and arrange the fish on top. Add the wine, place the lid on the pot and steam on a medium heat for 10-12 min.
3 Use a round biscuit cutter (6 cm diameter) to cut out portions of the fish. Place the cutter on a plate and place some of the tomatoes in side it. Spread evenly and then place the fish carefully on top. Garnish with the remaining tomatoes and the chervil.
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