Carp with Onions and Almonds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 729 mg | (18 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 Carp (headless, ready to cook, about 1 kg)
- 1 carrot
- 100 grams Celery root
- 2 Parsnips
- salt
- 2 onions
- 4 Tbsps butter
- 1 Tbsp Fruit Vinegar
- 1 Tbsp sugar
- 125 milliliters strong Red wine
- ½ lemon (juiced)
- 50 grams Gingerbread sauce
- 3 Tbsps raisins
- 4 Tbsps almonds
- freshly ground peppers
Preparation steps
Rinse carp and cut into pieces. Peel carrots, celery and parsnip, dice small. Combine vegetables with plenty of salted water and vinegar. Bring to a boil, reduce heat and add fish. Poach for about 20 minutes on low heat.
Peel onions and chop finely. Heat butter in a pan and saute onions until golden brown. Sprinkle with sugar and caramelize lightly.
Remove carp from broth and cool slightly. Strain broth through a sieve and measure about 500 ml (approximately 2 cups). Deglaze onions with the broth. Add wine and lemon juice and crumble gingerbread into the pan. Bring to a boil and simmer for about 15 minutes on low heat. Add raisins and 2 tablespoons of almonds to the pan and simmer briefly. Season with salt and pepper.
Spread about 2/3 of sauce in an ovenproof dish. Top with carp and drizzle with remaining sauce. Sprinkle with remaining almonds and bake in preheated oven at 175°C (approximately 350°F) for about 10 minutes. Remove from oven and serve.
