Carp with Vegetables and Parsley Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 665 cal. | (32 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.7 g | (86 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 77 μg | (128 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 2,579 mg | (64 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 209 mg | (70 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 443 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 10 g |
Ingredients
- 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
Preparation steps
Peel the potatoes and about 25 min. even damp.
Pluck parsley leaves (set a few leaves aside for garnish) and chop.
Rinse carp, pat dry and cut into uniform pieces.
Rinse salsify, peel and blanch in boiling salted water for about 5 minutes. Rinse and cut into slices.
Peel carrots and celery and cut into thin sticks about 6 cm (2 inches) long.
Trim leeks, rinse and cut into rings.
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.
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.
Cook potatoes in remaining hot butter, add parsley and season with a little salt.
Place fish with vegetables on warmed plates, top with sauce and garnish with parsley. Serve with parsley potatoes.
