Carp Ragout

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Carp Ragout
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
356
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie356 cal.(17 %)
Protein25 g(26 %)
Fat23 g(20 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.7 μg(4 %)
Vitamin E4.8 mg(40 %)
Vitamin K39.6 μg(66 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin8.5 mg(71 %)
Vitamin B₆0.6 mg(43 %)
Folate140 μg(47 %)
Pantothenic acid1.3 mg(22 %)
Biotin15.9 μg(35 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C140 mg(147 %)
Potassium1,083 mg(27 %)
Calcium163 mg(16 %)
Magnesium95 mg(32 %)
Iron1.9 mg(13 %)
Iodine11 μg(6 %)
Zinc1.4 mg(18 %)
Saturated fatty acids12.8 g
Uric acid215 mg
Cholesterol145 mg
Complete sugar7 g

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
How healthy are the main ingredients?
CarpTomatoonionsaltcayenne pepper

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.