Carp and Herb Tian

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Carp and Herb Tian
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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)
Calorie457 kcal(22 %)
Protein40.94 g(42 %)
Fat23.11 g(20 %)
Carbohydrates12.02 g(8 %)
Sugar added0 g(0 %)
Roughage2.85 g(10 %)
Vitamin A173.38 mg(21,673 %)
Vitamin D53.85 μg(269 %)
Vitamin E2.38 mg(20 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.17 mg(15 %)
Niacin12.31 mg(103 %)
Vitamin B₆0.63 mg(45 %)
Folate68.01 μg(23 %)
Pantothenic acid1.87 mg(31 %)
Biotin8.69 μg(19 %)
Vitamin B₁₂3.34 μg(111 %)
Vitamin C31.54 mg(33 %)
Potassium1,254.48 mg(31 %)
Calcium121.09 mg(12 %)
Magnesium92.41 mg(31 %)
Iron3.42 mg(23 %)
Iodine0.75 μg(0 %)
Zinc3.67 mg(46 %)
Saturated fatty acids3.82 g
Cholesterol143.88 mg
Author of this recipe:

Ingredients

for
4
Ingredients
6
3 tablespoons
1 tablespoon
4
Carp fillet (skinned, ready-to-cook, 120 g each)
1
onion (finely chopped)
cup
Chervil leaf (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.