Roast Carp With Julienne Vegetables Recipe

Summary

Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Carp3 Pound, cleaned (14 Kilogram)
 Vinegar1⁄4 Cup (4 tbs) (Or As Required)
 Thyme sprigs2
 Parsley sprigs2
 Rosemary sprigs2
 Soy sauce2 Tablespoon
 Butter50 Gram, cut into pieces (1/4 Cup)
 Garlic1 Clove (5 gm), finely sliced
 Root ginger1⁄2 Inch, finely sliced
 Carrots2
 Cucumber1
 Scallions4
 Chicken stock2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

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

Directions

Soak the carp in cold salted water for 30 minutes.
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.
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