Carp with Creamy Sauce and Potato Cubes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 545 cal. | (26 %) | ||
| Protein | 38.62 g | (39 %) | ||
| Fat | 37.09 g | (32 %) | ||
| Carbohydrates | 16.25 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.06 g | (7 %) |
| Vitamin A | 160.97 mg | (20,121 %) | ||
| Vitamin D | 49.51 μg | (248 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 10.86 mg | (91 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 42.47 μg | (14 %) | ||
| Pantothenic acid | 1.56 mg | (26 %) | ||
| Biotin | 0.27 μg | (1 %) | ||
| Vitamin B₁₂ | 3.11 μg | (104 %) | ||
| Vitamin C | 17.6 mg | (19 %) | ||
| Potassium | 1,024.9 mg | (26 %) | ||
| Calcium | 132.73 mg | (13 %) | ||
| Magnesium | 72.06 mg | (24 %) | ||
| Iron | 3.86 mg | (26 %) | ||
| Iodine | 3.04 μg | (2 %) | ||
| Zinc | 3.17 mg | (40 %) | ||
| Saturated fatty acids | 11.47 g | |||
| Cholesterol | 168.38 mg |
Ingredients
- For the sauce
- 1 shallot
- 100 grams starchy potatoes
- 1 handful lamb's lettuce
- 2 Tbsps butter
- 250 milliliters Vegetable broth
- 1 bay leaf
- 3 allspice
- 75 milliliters Whipped cream
- salt
- freshly ground peppers
- For the potato cubes
- 150 grams waxy potatoes
- salt
- 2 Tbsps vegetable oil
- For the fish
- 800 grams Carp (ready to cook, skinless)
- salt
- freshly ground peppers
- 1 Tbsp Pastry flour
- 2 Tbsps vegetable oil
- lamb's lettuce (for garnishing)
Preparation steps
For the sauce: peel shallot and chop finely. Peel potatoes and dice. Rinse and spin dry lettuce. Heat 1 tablespoon of butter in a pan and saute shallot wtih potatoes briefly. Add broth, bay leaf and allspice and simmer for about 15 minutes on low heat.
For the potato cubes: peel potatoes and cut into small cubes. Blanch in boiling salted water for about 1-2 minutes. Drain and pat dry. Heat oil in a pan and saute for about 2-3 minutes or until golden brown and crispy. Season with salt and drain on paper towels.
For the fish: rinse fish and pat dry. Cut into 8 portions and season with salt and pepper. Sprinkle with flour. Heat oil in a pan and cook for about 4-5 minutes or until golden brown on both sides.
Remove bay leaf and allspice from the sauce and puree. Add cream and bring to a boil. Remove from heat and add remaining butter and letttuce, puree finely. Season with salt and pepper.
Pour sauce into deep plates, top with fish and potato cubes. Garnish with mache lettuce and serve.
