Oriental Style Carp
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
205
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 205 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- ½ Carp (about 800 g or 1 3/4 lbs, divided lengthwise)
- ½ bunch Soup vegetables
- 1 Tbsp lemon juice
- peppers
- 2 Tbsps Shredded wheat
- 4 shallots
- 2 Tbsps sesame oil
- 250 milliliters dry white wine
- 50 grams peeled almonds
- 1 Tbsp raisins
- 250 grams green Grape
- 1 generous pinch Ground clove
- Sea salt
- 1 Tbsp scallions
- 1/2 teaspoon finely chopped Basil
- 1/2 teaspoon finely chopped marjoram
Preparation steps
1.
In a large saucepan, simmer carp trimmings and soup vegetables for 15 minutes with 1/2 liter (approximately 2 cups) of water. Strain stock. Season the fish with lemon juice and pepper. Cook the fish briefly in a dry pan then remove.
2.
Peel shallots, cut into rings and cook in oil until translucent. Add wine as needed. Place the fish in the pan over low heat, and cook 10-15 minutes, covered. Chop the almonds coarsely. Rinse grapes, halve and remove seeds.
3.
Keep the fish warm. Sprinkle almonds, raisins and grapes in the pan. Add the fish consommé and stir. To serve, remove skin and bones from fish and cut into pieces. Add the spices and herbs.
