Carp with Vegetables and Parsley Potatoes

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Carp with Vegetables and Parsley Potatoes
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
665
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie665 cal.(32 %)
Protein43 g(44 %)
Fat25 g(22 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage25.7 g(86 %)
Vitamin A1.1 mg(138 %)
Vitamin D1.1 μg(6 %)
Vitamin E8.4 mg(70 %)
Vitamin K77 μg(128 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin16.6 mg(138 %)
Vitamin B₆1 mg(71 %)
Folate211 μg(70 %)
Pantothenic acid2.6 mg(43 %)
Biotin21.4 μg(48 %)
Vitamin B₁₂2.8 μg(93 %)
Vitamin C78 mg(82 %)
Potassium2,579 mg(64 %)
Calcium272 mg(27 %)
Magnesium209 mg(70 %)
Iron8.2 mg(55 %)
Iodine28 μg(14 %)
Zinc3.4 mg(43 %)
Saturated fatty acids12.1 g
Uric acid443 mg
Cholesterol184 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
700 grams Carp (ready to cook)
400 grams Salsify
2 carrots
¼ Celery root
½ stalk Leeks
1 shallot
3 Tbsps butter
2 Tbsps Pastry flour
250 milliliters white wine
150 milliliters fish stock
1 bay leaf
1 Tbsp Horseradish
salt
freshly ground peppers
For the potatoes
1 kilogram potatoes
2 Tbsps butter
1 bunch parsley
How healthy are the main ingredients?
potatoCarpSalsifyLeekparsleyHorseradish

Preparation steps

1.

Peel the potatoes and about 25 min. even damp.

2.

Pluck parsley leaves (set a few leaves aside for garnish) and chop.

3.

Rinse carp, pat dry and cut into uniform pieces.

4.

Rinse salsify, peel and blanch in boiling salted water for about 5 minutes. Rinse and cut into slices.

5.

Peel carrots and celery and cut into thin sticks about 6 cm (2 inches) long.

6.

Trim leeks, rinse and cut into rings.

7.

Sauté prepared vegetables in 1 tablespoon hot butter and deglaze with half of white wine. Lay carp in pan, pour in a little water if needed, season with salt and pepper, cover and cook over low heat for about 15-20 minutes.

8.

Peel shallots and chop finely. Sauté in 2 tablespoons butter, stir in flour, deglaze with the remaining white wine and pour in stock. Add bay leaf and horseradish and simmer while stirring for about 10 minutes. Add extra fish stock if needed. Then strain through a sieve and season with mustard, salt and pepper.

9.

Cook potatoes in remaining hot butter, add parsley and season with a little salt.

10.

Place fish with vegetables on warmed plates, top with sauce and garnish with parsley. Serve with parsley potatoes.