Carp Fillets with Pepper Sauce and Potato Croquettes

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Carp Fillets with Pepper Sauce and Potato Croquettes

Carp Fillets with Pepper Sauce and Potato Croquettes - Christmas classic for the festive table

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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
622
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie622 cal.(30 %)
Protein38 g(39 %)
Fat34 g(29 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage7.1 g(24 %)
Vitamin A0.7 mg(88 %)
Vitamin D1.7 μg(9 %)
Vitamin E7.5 mg(63 %)
Vitamin K46.9 μg(78 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin15 mg(125 %)
Vitamin B₆1.2 mg(86 %)
Folate163 μg(54 %)
Pantothenic acid2.5 mg(42 %)
Biotin27.6 μg(61 %)
Vitamin B₁₂2.7 μg(90 %)
Vitamin C200 mg(211 %)
Potassium1,698 mg(42 %)
Calcium173 mg(17 %)
Magnesium160 mg(53 %)
Iron4.8 mg(32 %)
Iodine14 μg(7 %)
Zinc2.9 mg(36 %)
Saturated fatty acids9.4 g
Uric acid300 mg
Cholesterol326 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
800 grams potatoes
salt
2 onions
1 garlic clove
3 red Bell pepper
4 Tbsps olive oil
150 milliliters Vegetable broth
peppers
100 milliliters Soy creamer
lemons
4 Carp (with skin, each 160 grams)
1 Tbsp butter
3 eggs
1 Tbsp Pastry flour
Nutmeg
1 small Zucchini
How healthy are the main ingredients?
potatoolive oilsaltoniongarlic clovelemon

Preparation steps

1.

Peel the potatoes, rinse, cut into pieces and cook in salted water for about 20 minutes.

2.

Meanwhile, for the pepper sauce, peel and chop onions and garlic. Rinse bell peppers, cut in half, remove seeds and ribs, and cut into small pieces, setting some aside for garnish.

3.

Heat 2 tablespoons olive oil in a pan. Sauté onions until soft. Steam garlic and bell peppers for 3 minutes. Pour in broth and bring to a boil. Cover and simmer for about 10 minutes. Season with salt and pepper and mix in soy creamer with an immersion blender. Let simmer, uncovered, for another 5 minutes on low heat. Stir in bell pepper pieces, season with salt and pepper and keep warm.

4.

Squeeze half a lemon. Rinse carp fillets under cold water, pat dry, season with salt and pepper and sprinkle with lemon juice. Heat 1 teaspoon butter and 1 tablespoon olive oil in a large frying pan and fry the carp fillets on each side for 2-3 minutes. Season with pepper and keep warm.

5.

Separate eggs (save egg whites for another use). Drain potatoes and press through a ricer while still warm. Immediately stir in remaining butter, egg yolks, flour, salt, pepper and freshly grated nutmeg. Form walnut-sized ball shapes, place them on a baking sheet lined with parchment paper and bake on the middle rack in preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F/convection 325°F) until golden brown, about 20 minutes.

6.

Meanwhile, rinse zucchini and cut into very thin strips. Heat the remaining olive oil in a pan and fry zucchini on medium heat until golden brown.

7.

Serve carp fillets with the pepper sauce and potato croquettes on warmed plates. Garnish with zucchini strips and reserved bell peppers.