Carp and Mushroom Saute

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Average: 4.7 (3 votes)
(3 votes)
Carp and Mushroom Saute
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
341
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie341 cal.(16 %)
Protein30 g(31 %)
Fat20 g(17 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D2.1 μg(11 %)
Vitamin E1.2 mg(10 %)
Vitamin K28.5 μg(48 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin12 mg(100 %)
Vitamin B₆0.4 mg(29 %)
Folate59 μg(20 %)
Pantothenic acid2.3 mg(38 %)
Biotin25.1 μg(56 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C12 mg(13 %)
Potassium983 mg(25 %)
Calcium127 mg(13 %)
Magnesium102 mg(34 %)
Iron2.2 mg(15 %)
Iodine19 μg(10 %)
Zinc1.7 mg(21 %)
Saturated fatty acids9.7 g
Uric acid271 mg
Cholesterol146 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
2 Carp (ready to cook about 400 grams or 14 ounces)
4 onions
250 grams button Mushroom
4 Tbsps butter
salt
freshly ground peppers
150 milliliters dry white wine
2 Tbsps freshly chopped parsley
How healthy are the main ingredients?
parsleyCarponionsalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). 

2.

Rinse fish, pat dry and cut each in half. Peel onions and cut into rings. Rinse mushrooms and slice. Sauté mushrooms and onions in 2 tablespoons hot butter for 2-3 minutes. Season with salt and pepper and deglaze with white wine.

Season fish fillets with salt and pepper and place in pan with mushroom and onions. Cook until done and remove from heat. Melt remaining butter in another pan and stir in 1 tablespoon parsley. Drizzle over fish and bake until golden brown, about 25-30 minutes.

Remove and serve sprinkled with remaining parsley.

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