Carp with Spinach, Rutabaga Soufflé and Potato Sauce
(Percentage of daily recommendation)
|Calorie||526 kcal||(25 %)|
|Protein||43.26 g||(44 %)|
|Fat||29.16 g||(25 %)|
|Carbohydrates||13.92 g||(9 %)|
|Sugar added||0 g||(0 %)|
|Roughage||3.24 g||(11 %)|
|Vitamin A||635.64 mg||(79,455 %)|
|Vitamin D||54 μg||(270 %)|
|Vitamin E||3.09 mg||(26 %)|
|Vitamin B₁||0.38 mg||(38 %)|
|Vitamin B₂||0.33 mg||(30 %)|
|Niacin||12.66 mg||(106 %)|
|Vitamin B₆||0.65 mg||(46 %)|
|Folate||151.11 μg||(50 %)|
|Pantothenic acid||1.9 mg||(32 %)|
|Biotin||0.95 μg||(2 %)|
|Vitamin B₁₂||3.43 μg||(114 %)|
|Vitamin C||39.96 mg||(42 %)|
|Potassium||1,407.85 mg||(35 %)|
|Calcium||198.51 mg||(20 %)|
|Magnesium||128.97 mg||(43 %)|
|Iron||4.76 mg||(32 %)|
|Iodine||8.39 μg||(4 %)|
|Zinc||3.85 mg||(48 %)|
|Saturated fatty acids||12.78 g|
Rinse the spinach and remove stems. Peel the rutabaga and cut 50 grams (approximately 2 ounces) of it into small cubes. Dice the rest of the rutabaga coarsely and place in a saucepan, cover with water and cook until tender for 15 minutes, drain.
Beat the egg whites with salt until stiff.
For the soufflé, make a fine puree of the cooked rutabaga using immersion blender, stir in egg yolk and cream, and season with salt and pepper. Transfer the mixture to a bowl, mix in the raw rutabaga cubes and fold in the egg whites.
Grease 4 soufflé dishes with butter, pour the rutabaga mixture and place the soufflé dishes in a roasting pan filled with water. Bake in a preheated oven at 170°C (fan: 150°C, gas mark 2) (approximately 340°F) for about 30 minutes.
For the potato sauce, peel the potatoes, and dice finely. Peel 1 shallot, finely chop and cook until tender for 15 minutes with potatoes in 125 ml (approximately ½ cup) vegetable broth. Pour 150 ml of red wine and boil down the sauce by half.
Rub the carp fillets with lemon juice and sprinkle with 3 tablespoons red wine. Add the carp fillet into a greased gratin dish, season with salt, and cover with buttered parchment paper, and bake for about 10 minutes with the soufflés.
For the spinach, peel the second shallot and chop finely. Heat butter with remaining vegetable broth and blanch the shallot and damp spinach in a closed pan for 3 minutes. Mix in the red wine sauce with an immersion blender, add chopped butter, and stir in the buttermilk. Season with salt and pepper, and arrange on plates. Serve with soufflé and rutabaga puree.