Carp and Mushroom Saute
(3 votes)
(3 votes)
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)
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 28.5 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 983 mg | (25 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 271 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
