Carp with Herbs
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
210
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 429 mg | (11 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the broth
- 450 milliliters water
- 150 milliliters White vinegar
- 1 pc Gingerbread
- 1 handful raisins (seedless)
- 4 shallots (peeled and cut into pieces)
- 125 grams brown sugar
- bay leaves
- cloves
- also
- 2 ripe pomegranates
- 3 handfuls fresh Fresh herbs (as desired)
- lemons (for garnish)
Preparation steps
1.
Cut the carp into serving slices, sprinkle with salt and let stand 30 minutes.
2.
For the broth: Mix all ingredients together and simmer over low heat about 30 minutes. Add carp pieces and cook 35-45 minutes more over very low heat.
3.
Rinse herbs and spin dry. Peel pomegranate and break into pieces. Remove seeds. Lift carp from the broth and place on herbs. Sprinkle with pomegranate seeds and garnish with lemon slices.
4.
If desired, serve with broth, raisins and shallots.
5.
With a slotted spoon, remove raisins and shallots from broth and sprinkle over the fish.
