Herbed Carp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 41.6 μg | (69 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 846 mg | (21 %) | ||
| Calcium | 293 mg | (29 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 Carp
- salt
- freshly ground peppers
- 1 bunch parsley
- juice of lemons
- 3 carrots
- 5 shallots
- ¼ l white wine
- 5 Tbsps Wine vinegar
- 2 cloves
- 1 onion
- 200 grams Bocconcini (for filling)
- 2 Tbsps lemon juice
- For serving
- 6 Tbsps breadcrumbs
- 2 Tbsps butter
Preparation steps
Rinse carp, pat dry and season with salt and lemon juice. Put 2/3 of the parsley into the belly.
Rinse and peel vegetables, as needed. Thinly slice carrots and shallots. Boil 1 liter (approximately 4.2 cups) of water in a large, wide pot. Add wine, vinegar, 1 tablespoon salt and an onion studded with cloves. Remove from heat and add carp. Let sit for about 30 minutes, covered over low heat. Add vegetables after 20 minutes. Rinse and coarsely chop parsley.
Remove fish from stock and place in a roasting pan. Add vegetables and a little broth. Remove parsley from the abdomen, and place mozzarella balls in the stomach. Cover with aluminum foil and bake at 80°C (approximately 170°F).
Boil broth and reduce by half. Season with lemon juice, salt and pepper.
Fry breadcrumbs in butter until golden brown.
Remove fish from oven. Plate and drizzle with broth. Sprinkle with bread crumbs and serve garnished with parsley, carrots and shallots.
