Carp Stuffed with Mushrooms
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
1268
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,268 cal. | (60 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 113 g | (97 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 138.1 μg | (230 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 41.5 μg | (92 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,832 mg | (46 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 192 mg | (64 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 43.5 g | |||
| Uric acid | 524 mg | |||
| Cholesterol | 284 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 about 1 kg (approximately 2 lbs), ready to cook Carp
- salt
- fresh cracked peppers
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 100 grams Bacon
- 100 grams button Mushroom
- 1 bunch parsley
Preparation steps
1.
Cut bacon into small strips. Clean mushrooms and cut into small cubes of about 0.5 cm (approximately 1/4 inch). In a pan, cook bacon until fat begins to render. Add mushrooms and cook until the liquid has evaporated.
2.
Rinse the parsley, shake dry and finely chop leaves. Add half the parsley to the mushrooms.
3.
Rinse carp, pat dry and score through to the bone on each side several times. Season inside and outside with salt and pepper and sprinkle with lemon juice. Coat the outside with oil.
4.
Stuff carp with mushroom mixture. Coat fish with the remaining parsley and wrap in aluminum foil.
5.
Cook on the grill set to low temperature about 20 minutes, turning occasionally. When fish is cooked through, serve portions plated with your favorite side dish.
