Carp with Plum Puree
(0 votes)
(0 votes)
Health Score:
42 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
236
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 471 mg | (12 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams fresh Plum
- 50 grams sugar
- 1 Cinnamon stick
- 50 milliliters Port wine
- 50 milliliters Red wine
- 1 Carp (500 grams)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
Preparation steps
1.
Rinse the plums, cut in half, remove the pit and cut the pulp into small cubes. In a saucepan, let the sugar caramelize, and add the plum and cinnamon stick. Pour the port wine and red wine, and simmer for 5-10 minutes. Pull the pan from heat, allow to cool, and puree finely.
2.
Rinse the carp fillet, pat dry and cut into 4 equal pieces. Season with salt and pepper, and sear in a hot pan with oil for 3-4 minutes on each side until golden brown. Remove the carp pieces from the the pan and place on a baking tray lined with baking paper. Drizzle the carp pieces with the plum puree and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 10-15 minutes. Arrange the carp pieces on a preheated dish and serve.
