Oven-Fried Carp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 949 mg | (24 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 302 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 fresh whole Carp (about 1 kg, ready to cook, headless)
- salt
- freshly ground freshly ground pepper
- 2 Tbsps lemon juice
- ½ bunch parsley
- 4 Tbsps butter
- 4 Tbsps breadcrumbs
- 1 shallot
- 2 Tbsps olive oil
- 1 sm can peeled Tomatoes (from the can)
- 1 Tbsp Tomato paste
- 1 bay leaf
- 2 tsps balsamic vinegar
- 150 grams cooked ham (1 thick slice without fat)
- 100 grams black Olives (pitted)
Preparation steps
Rinse carp inside and cold, pat dry, and season with salt, pepper, and lemon juice. Rinse parsley sprigs and lay them inside the fish cavity.
Sauté carp one at a time in a frying pan in hot butter, searing briefly on both sides. Sprinkle seared carp with breadcrumbs and place on a greased baking sheet. Finish cooking in a preheated oven at 180°C (approximately 350°F) for about 25 minutes.
Meanwhile, peel and finely chop the shallots, and sweat in a pan with hot olive oil. Stir in tomato paste, and add bay leaf and tomatoes, including juice. Crush the tomatoes somewhat and let everything simmer on low heat for about 15 minutes. Then discard the bay leaf, pass the rest through a sieve, and put back into the pot. Season with salt, pepper, and balsamic vinegar.
Cut ham into small cubes and coarsely chop olives. Add both to the tomato sauce and heat through.
Plate the carp with the sauce and serve with boiled potatoes.
