Carp Wrapped in Prosciutto with Creamy Polenta
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
454
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 21 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 807 mg | (20 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 236 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the carp
- 600 grams Carp
- salt
- freshly ground peppers
- 2 Tbsps chopped fresh parsley
- ½ whole lemon (juiced)
- Additional ingredients
- 2 Tbsps vegetable oil
- 8 Cherry tomatoes
- 1 Tbsp rosemary
- 4 slices Prosciutto
Preparation steps
1.
Rinse the carp, pat dry and marinate with salt, pepper, parsley and lemon juice for 15 minutes.
2.
Boil the broth, sprinkle with the polenta while stirring and allow to thicken over low heat, stirring occasionally for 15-20 minutes. Remove from the heat, stir in the butter and season with salt, pepper and nutmeg.
3.
Cut the carp fillet into 4 serving pieces and saute on both sides in hot oil in a frying pan. Rinse the tomatoes and add the rosemary to the pan.
4.
To serve, wrap the fish with prosciutto slices and serve with the polenta and tomato on warmed plates.
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