Fried Carp with Mushrooms and Salad
Fried Carp with Mushrooms and Salad - Fried Carp with Mushrooms and Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 83.6 μg | (139 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 31 μg | (69 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,351 mg | (34 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 352 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 75 grams smoked Pancetta
- 700 grams Carp (ready to cook, with skin)
- salt
- peppers (freshly ground)
- Pastry flour (for dredging)
- 4 Tbsps Safflower oil
- 2 Tbsps butter (for frying)
- 350 grams small button Mushroom
- 1 Tbsp Tomato paste
- 100 milliliters dry white wine
- 1 head Oak leaf lettuce
- 1 untreated lemon (divided into wedges)
Preparation steps
Cut pancetta into small cubes. Rinse mushrooms and cut into slices.
Rinse carp, pat dry, cut into pieces and cut skin gently to avoid curling. Season with salt and pepper and sprinkle skin side lightly with flour. In a pan, heat 2 tablespoons oil and fry carp pieces, skin-side down, until crisp, about 3 minutes. Add butter, reduce heat, turn fish and finish frying for another 3 minutes.
In a frying pan, fry pancetta in hot oil until golden brown for about 3 minutes, then add mushrooms and cook briefly. Stir in tomato paste, pour in wine and season with salt and pepper.
Rinse lettuce leaves, spin dry and spread on platters or plates. Arrange fried fish on top and garnish with mushroom and pancetta mixture. Add lemon wedges and serve immediately.
