Carp with Creamy Sauce and Potato Cubes

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Carp with Creamy Sauce and Potato Cubes
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
545
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie545 kcal(26 %)
Protein38.62 g(39 %)
Fat37.09 g(32 %)
Carbohydrates16.25 g(11 %)
Sugar added0 g(0 %)
Roughage2.06 g(7 %)
Vitamin A160.97 mg(20,121 %)
Vitamin D49.51 μg(248 %)
Vitamin E3.6 mg(30 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.16 mg(15 %)
Niacin10.86 mg(91 %)
Vitamin B₆0.48 mg(34 %)
Folate42.47 μg(14 %)
Pantothenic acid1.56 mg(26 %)
Biotin0.27 μg(1 %)
Vitamin B₁₂3.11 μg(104 %)
Vitamin C17.6 mg(19 %)
Potassium1,024.9 mg(26 %)
Calcium132.73 mg(13 %)
Magnesium72.06 mg(24 %)
Iron3.86 mg(26 %)
Iodine3.04 μg(2 %)
Zinc3.17 mg(40 %)
Saturated fatty acids11.47 g
Cholesterol168.38 mg

Ingredients

for
4
For the sauce
1 shallot
100 grams starchy potatoes
1 handful lamb's lettuce
2 tablespoons 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 tablespoons vegetable oil
For the fish
800 grams Carp (ready to cook, skinless)
salt
freshly ground peppers
1 tablespoon Pastry flour
2 tablespoons vegetable oil
lamb's lettuce (for garnishing)
How healthy are the main ingredients?
CarppotatopotatoWhipped creamshallotsalt

Preparation steps

1.

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.  

2.

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. 

3.

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.  

4.

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.

5.

Pour sauce into deep plates, top with fish and potato cubes. Garnish with mache lettuce and serve.