Carp with Vegetables

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Carp with Vegetables
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
512
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie512 cal.(24 %)
Protein44 g(45 %)
Fat25 g(22 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage12 g(40 %)
Vitamin A1 mg(125 %)
Vitamin D0.9 μg(5 %)
Vitamin E9.7 mg(81 %)
Vitamin K83.6 μg(139 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin14.2 mg(118 %)
Vitamin B₆0.8 mg(57 %)
Folate175 μg(58 %)
Pantothenic acid1.7 mg(28 %)
Biotin18.3 μg(41 %)
Vitamin B₁₂2.9 μg(97 %)
Vitamin C27 mg(28 %)
Potassium1,792 mg(45 %)
Calcium258 mg(26 %)
Magnesium197 mg(66 %)
Iron3.9 mg(26 %)
Iodine16 μg(8 %)
Zinc2.9 mg(36 %)
Saturated fatty acids4.9 g
Uric acid397 mg
Cholesterol157 mg
Complete sugar23 g

Ingredients

for
4
Ingredients
250 grams Celery root
2 carrots
1 stalk Leeks
100 grams almonds
50 grams raisins
60 grams Dried plum
2 bay leaves
2 Carp (about 500 grams)
salt
freshly ground peppers
butter (for the roasting pan)
500 milliliters fish stock
How healthy are the main ingredients?
LeekalmondraisinscarrotCarpsalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Peel the celery root and the carrots and finely chop. Rinse the leeks and cut into 1-cm (approximately 1/2-inch) rings. Mix the vegetables with almonds, raisins, prunes, and bay leaves.

3.

Rinse the fish thoroughly, pat dry, and season the fillets with salt and pepper. Butter a large roasting pan and add the vegetables and fruit to it. Place the fish on top of them and pour in the fish stock. Cook in the oven for about 35 minutes, stirring the vegetables from time to time and drizzling some of the liquid over the fish.

4.

Season with salt and pepper and serve.