Carp Ragout
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
356
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 39.6 μg | (66 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 1,083 mg | (27 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 red Bell pepper
- 150 grams Celery root
- 300 grams Tomatoes
- 2 Tbsps clarified butter
- 250 milliliters fish stock
- 150 grams Crème fraiche
- 2 Tbsps sweet ground paprika
- 400 grams Carp
- salt
- freshly ground pepper
- cayenne pepper
- 2 Tbsps scallions
Preparation steps
1.
Peel the onions and finely chop.
2.
Rinse the peppers, cut in half, remove the seeds, trim and cut into thin strips.
3.
Peel the celery root and finely dice.
4.
Rinse the tomatoes, remove the core and cut into wedges.
5.
Sauté the peppers, celery and onion briefly in hot butter in a pan. Pour in the broth, add the tomatoes, sour cream and paprika, season with salt and pepper, cover and simmer about 10 minutes over low heat, stirring occasionally. Add water, if necessary.
6.
Rinse the carp fillets, pat dry, season with salt and pepper and cut into bite-sized pieces. Add to the vegetables, stir, cover and simmer 5-6 minutes until done. Season with salt and cayenne pepper and serve sprinkled with chives.
