Fried Carp with Potato-apple Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,174 cal. | (56 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 43.1 μg | (72 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 39.7 μg | (88 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 2,052 mg | (51 %) | ||
| Calcium | 773 mg | (77 %) | ||
| Magnesium | 240 mg | (80 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 507 mg | |||
| Cholesterol | 420 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the fish
- 4 Carp (each 300 grams)
- salt (and pepper)
- 1 lemon (juiced)
- 3 Tbsps vegetable oil
- For the batter
- 175 grams Pastry flour
- ½ l white wine
- 2 egg yolks
- salt
- 2 egg whites
- 2 Tbsps Mustard seed
- For the potato salad
- 400 grams cooked potatoes (from the day before)
- ½ bunch Radish
- 4 slices Bacon
- 1 tart Apple
- 1 bunch Chives
- 150 grams Emmentaler cheese
- 3 Tbsps White vinegar
- 6 Tbsps Salad oil
- salt
- freshly ground peppers
Preparation steps
For the potato salad, peel the potatoes and cut into slices. Trim radishes, rinse and cut into thin slices. Rinse chives and cut into large rolls. Rinse apple, cut in half, remove seeds and cut into fine pieces. Dice cheese into small cubes. Mix vinegar with salt to taste and whisk in oil. Mix dressing with the prepared salad ingredients and allow to marinate at room temperature.
For the batter, mix the flour with wine and egg yolks, season with salt and let stand for 20 minutes. Beat egg whites until stiff and fold into the yolk mixture.
For the fish, rinse carp fillets, pat dry, season with salt and pepper, sprinkle with lemon juice and let marinate for about 20 minutes.
Pat fish dry and dip in the batter. Heat oil in a large pot and fry carp fillets on both sides for about 15 minutes, remove with a slotted spoon and keep warm in the oven.
Meanwhile, the cut bacon slices into quarters and fry until crispy in a non-stick pan. Mix with the potato salad just before serving.
Spread salad on 4 plates and top each with carp fillets. Sprinkle with mustard seeds and season with freshly ground pepper
