Carp and Vegetable Stir Fry
(2 votes)
(2 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
583
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 583 cal. | (28 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 43.1 g | (144 %) |
more nutritional values
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 14.9 mg | (124 %) | ||
| Vitamin K | 40.1 μg | (67 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 37.7 μg | (84 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 2,600 mg | (65 %) | ||
| Calcium | 363 mg | (36 %) | ||
| Magnesium | 241 mg | (80 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 634 mg | |||
| Cholesterol | 261 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the lemon, cut and reserve 2 pretty slices and squeeze the juice from the rest. Drizzle the fish with 1 teaspoon juice. Let stand 5 minutes, pat dry and then saute briefly in hot butter on both sides and remove from the pan.
2.
Thoroughly rinse the carrots and salsify and peel, then cut into sticks. Cook the salsify in boiling salted water for 3 minutes. Rinse with cold water and drain. Slice the scallions. Heat the butter in a pan and saute the vegetables, pour in broth and the remaining lemon juice, place the fish on top each with 1/2 slice of lemon. Cover and cook 8 minutes or until fish is done and vegetables are crisp-tender.
3.
Serve on a plate.
