Carp and Herb Tian
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 42 min.
Ready in
Calories:
457
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 457 kcal | (22 %) | ||
| Protein | 40.94 g | (42 %) | ||
| Fat | 23.11 g | (20 %) | ||
| Carbohydrates | 12.02 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.85 g | (10 %) |
more nutritional values
| Vitamin A | 173.38 mg | (21,673 %) | ||
| Vitamin D | 53.85 μg | (269 %) | ||
| Vitamin E | 2.38 mg | (20 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 12.31 mg | (103 %) | ||
| Vitamin B₆ | 0.63 mg | (45 %) | ||
| Folate | 68.01 μg | (23 %) | ||
| Pantothenic acid | 1.87 mg | (31 %) | ||
| Biotin | 8.69 μg | (19 %) | ||
| Vitamin B₁₂ | 3.34 μg | (111 %) | ||
| Vitamin C | 31.54 mg | (33 %) | ||
| Potassium | 1,254.48 mg | (31 %) | ||
| Calcium | 121.09 mg | (12 %) | ||
| Magnesium | 92.41 mg | (31 %) | ||
| Iron | 3.42 mg | (23 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 3.67 mg | (46 %) | ||
| Saturated fatty acids | 3.82 g | |||
| Cholesterol | 143.88 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6
- 3 tablespoons
- 1 tablespoon
- 4
Carp (skinned, ready-to-cook, 120 g each)
- 1
onion (finely chopped)
- ⅞ cup
dry white wine
-
Chervil (to garnish)
Preparation steps
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.
