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Roast Carp With Julienne Vegetables Recipe
|Carp||3 Pound, cleaned (14 Kilogram)|
|Vinegar||1⁄4 Cup (4 tbs) (Or As Required)|
|Soy sauce||2 Tablespoon|
|Butter||50 Gram, cut into pieces (1/4 Cup)|
|Garlic||1 Clove (5 gm), finely sliced|
|Root ginger||1⁄2 Inch, finely sliced|
|Chicken stock||2 Tablespoon|
Calories 559 Calories from Fat 264
% Daily Value*
Total Fat 30 g45.4%
Saturated Fat 10.2 g51%
Trans Fat 0 g
Cholesterol 251.6 mg
Sodium 726.1 mg30.3%
Total Carbohydrates 7 g2.4%
Dietary Fiber 1.8 g7.3%
Sugars 2.7 g
Protein 62 g124.8%
Vitamin A 116.5% Vitamin C 23.6%
Calcium 18.2% Iron 28.4%
*Based on a 2000 Calorie diet
Preheat the oven to 375°F (100°C).
Rinse the fish in vinegar and water and dry on thick paper towels.
Rub the fish with plenty of salt and pepper.
Arrange a bed of herbs in a roasting pan and lay the carp on the herbs.
Sprinkle the soy sauce over the fish and cover with the butter, garlic and ginger.
Place a piece of greased waxed paper over the fish to prevent it from burning.
Roast for 30 to 40 minutes.
Meanwhile cut the carrots, cucumber and scallions into small julienne strips.
Put the vegetables into a saucepan, cover with salted water and simmer for 5 minutes.
Drain and set aside.
Arrange the fish on a serving dish and garnish with the vegetables.
Pour the stock into the roasting pan and bring to a boil.
Strain the sauce over the fish and serve immediately.