Carp Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 17.21 g | (18 %) | ||
| Fat | 12.55 g | (11 %) | ||
| Carbohydrates | 19.41 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.34 g | (11 %) |
| Vitamin A | 249.36 mg | (31,170 %) | ||
| Vitamin D | 14.8 μg | (74 %) | ||
| Vitamin E | 1.23 mg | (10 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 4.61 mg | (38 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 43.67 μg | (15 %) | ||
| Pantothenic acid | 0.96 mg | (16 %) | ||
| Biotin | 7.27 μg | (16 %) | ||
| Vitamin B₁₂ | 1.31 μg | (44 %) | ||
| Vitamin C | 52.23 mg | (55 %) | ||
| Potassium | 684.18 mg | (17 %) | ||
| Calcium | 170.38 mg | (17 %) | ||
| Magnesium | 45.78 mg | (15 %) | ||
| Iron | 1.96 mg | (13 %) | ||
| Iodine | 24.47 μg | (12 %) | ||
| Zinc | 1.51 mg | (19 %) | ||
| Saturated fatty acids | 6.15 g | |||
| Cholesterol | 61.55 mg |
Ingredients
- Ingredients
- 350 grams small Chestnut mushroom
- 1 onion
- 1 garlic clove
- 1 small red chili pepper
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- 400 grams strained crushed Tomatoes (canned)
- salt
- peppers (freshly ground)
- Nutmeg
- 1 tsp ground paprika (sweet)
- 1 Carp (about 1,5 rg, ready to cook, cleaned, headless)
- 1 Tbsp lemon juice
- 1 handful flat-leaf parsley
- butter (for buttering a dish)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Clean mushrooms and leave them whole. Peel and finely chop onion and garlic. Rinse chile pepper, halve, remove seeds and ribs and finely chop flesh. Melt butter in a pan and sauté onions, garlic and chile until soft. Sprinkle vegetables with flour and cook until they are lightly browned. Gradually, stir in milk with a whisk. Add tomatoes and mushrooms and let simmer for about 5 minutes over low heat until the mixture thickens, stirring often. Season well with salt, pepper and nutmeg. Remove sauce from the heat.
Rinse carp, pat dry and season inside and out with salt and pepper. Drizzle with lemon juice. Rinse parsley, shake dry and chop coarsely. Set aside 2-3 tablespoons of parsley, use the rest to stuff carp. Butter a baking dish, pour in the sauce and arrange carp on top. Bake in preheated oven for about 50 minutes.
Remove from oven, let cool briefly and serve sprinkled with reserved parsley.
