Poached Carp with Tarragon and Onions

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Poached Carp with Tarragon and Onions
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Health Score:
9,2 / 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)
Calorie439 kcal(21 %)
Protein46.51 g(47 %)
Fat14.15 g(12 %)
Carbohydrates19.95 g(13 %)
Sugar added3.14 g(13 %)
Roughage3.05 g(10 %)
Vitamin A22.8 mg(2,850 %)
Vitamin D61.75 μg(309 %)
Vitamin E1.6 mg(13 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.19 mg(17 %)
Niacin13.01 mg(108 %)
Vitamin B₆0.68 mg(49 %)
Folate66.5 μg(22 %)
Pantothenic acid2.08 mg(35 %)
Biotin5.25 μg(12 %)
Vitamin B₁₂3.82 μg(127 %)
Vitamin C22.6 mg(24 %)
Potassium1,113.85 mg(28 %)
Calcium156.51 mg(16 %)
Magnesium92.47 mg(31 %)
Iron3.64 mg(24 %)
Iodine3 μg(2 %)
Zinc4.01 mg(50 %)
Saturated fatty acids2.77 g
Cholesterol165 mg

Ingredients

for
4
Ingredients
4
200 milliliters
1 tablespoon
1
Lemon (zested and juiced)
2 sprigs
1 kilogram

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.