Carp with Vegetables
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12 g | (40 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 83.6 μg | (139 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,792 mg | (45 %) | ||
| Calcium | 258 mg | (26 %) | ||
| Magnesium | 197 mg | (66 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 397 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
