Poached Carp with Tarragon and Onions
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(0 votes)
Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
439
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 439 kcal | (21 %) | ||
| Protein | 46.51 g | (47 %) | ||
| Fat | 14.15 g | (12 %) | ||
| Carbohydrates | 19.95 g | (13 %) | ||
| Sugar added | 3.14 g | (13 %) | ||
| Roughage | 3.05 g | (10 %) |
more nutritional values
| Vitamin A | 22.8 mg | (2,850 %) | ||
| Vitamin D | 61.75 μg | (309 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 13.01 mg | (108 %) | ||
| Vitamin B₆ | 0.68 mg | (49 %) | ||
| Folate | 66.5 μg | (22 %) | ||
| Pantothenic acid | 2.08 mg | (35 %) | ||
| Biotin | 5.25 μg | (12 %) | ||
| Vitamin B₁₂ | 3.82 μg | (127 %) | ||
| Vitamin C | 22.6 mg | (24 %) | ||
| Potassium | 1,113.85 mg | (28 %) | ||
| Calcium | 156.51 mg | (16 %) | ||
| Magnesium | 92.47 mg | (31 %) | ||
| Iron | 3.64 mg | (24 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4.01 mg | (50 %) | ||
| Saturated fatty acids | 2.77 g | |||
| Cholesterol | 165 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the onions and slice thinly. Heat a bit of oil in a large pan and sauté the onions until translucent. Pour in the white wine and 400 ml (approximately 1.5 cups) of water. Add the sugar, 1 teaspoon of salt, lemon zest and juice and simmer for about 10 minutes.
2.
Rinse the tarragon, pat dry, remove the leaves and chop finely. Add the chopped tarragon to the pan. Rinse the carp, pat dry and add to the pan. Cook over low heat for about 10 minutes, until opaque.
3.
Place the carp cutlets onto a serving platter, season with salt and pepper and top with the onions and a bit of the cooking liquid.
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