Carp with Bell Pepper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 684 cal. | (33 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 27 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 180 mg | (189 %) | ||
| Potassium | 1,079 mg | (27 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- butter
- 200 milliliters dry white wine
- 250 milliliters fish stock (from a jar)
- 125 grams Whipped cream
- salt
- freshly ground peppers
- 600 grams Carp
- vegetable oil
- 1 onion
- 100 grams Bacon (smoked, streaky)
- 1 Tbsp whipped Whipped cream
Preparation steps
Rinse the bell peppers, trim, cut in half, remove seeds and ribs, and cut into strips. Heat butter in a pan and saute two-third of the bell peppers in it. Pour the white wine, let simmer and pour in the fish stock. Cover the pan and simmer until the bell peppers are soft. Stir in the cream, season with salt and pepper, and puree.
Season the carp fillets with salt and pepper, and cut into uniform pieces. Heat oil and butter together in an oven-proof pan and saute the carp fillet pieces in it. Place the pan in a preheated oven and bake at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) for about 10 minutes.
Peel the onion and cut into small pieces. Saute the onion in a pan in little butter. Add the bacon, pour the bell pepper puree and season with salt and pepper. Stir in the whipped cream.
Heat some butter in a pan and fry the remaining bell peppers in it until light brown, and season with salt and pepper.
Arrange the carp fillets over the bell pepper sauce in a plate and garnish with fried bell peppers. Serve with boiled potatoes or pell.
