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Poached Carp Recipe.
Carp meat is off-white in color, with a dark midlateral strip that's often removed before cooking - it can infuse the meat with a strong, musky flavor. It is low in fat, firm in texture, and mild-though it can be muddy in flavor. The skin is edible but not particularly tasty. The flesh of the Common carp is dark and rich, Bighead carp have white and firm flesh. The Silver carp has a firm and white flesh, with free-floating bones, slightly translucent, and white and mild-tasting when cooked. Female carp flesh stays light and is softer and more delicate than male, and is usually preferred.
Carp, cooked, dry heat fillet (6oz. / 170g.) provide Calories: 275, Protein: 38.9g, Carbohydrate: 0.0g, Total Fat: 12.2g, Fiber: 0.0g. It is an excellent source of: Potassium (726mg), Selenium (27.5mcg), Vitamin B12 (2.5mcg), and Vitamin E (15.3 IU), good source of: Magnesium (64.6mg). 100 grams of cooked (dry heat) carp provides 0.797 grams of Omega-3 fatty acids derived from Eicosapentaenoic Acid (0.305g), Docosahexaenoic Acid (0.146g), and Alpha Lipoic Acid (0.346g).
Poached Carp Recipe - recipe how to poach carp with onion, carrot, parsley, pepper berries, bay leaf, lemon juice, oil, and potatoes.
Ingredients:
- 1 fresh Carp, 2 pounds/1 kg
- 1 onion
- 1 carrot
- 1 parsley root
- 2-3 pepper berries
- 1 bay leaf
- 2 tbsp lemon juice
- 2 tbsp oil
- 2-3 potatoes
- Salt to taste
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Serves/Makes: 4
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How to cook Poached Carp:
- Clean, wash, salt the fish and let it sit for 10-15 minutes.
- Wash fish well, rinse and pat dry with paper towels.
- In the meantime, set the vegetables to boil with 1 qt. of water, some salt, pepper and bay leaf.
- Let boil until the vegetables are tender.
- Remove from heat, add the quartered potatoes and let boil for a few minutes.
- Add the fish pieces.
- Let everything simmer, covered, until the fish and potatoes are done.
- After the fish has cooled off, remove from the pot and place in the middle of a platter, surrounded by vegetables and potatoes.
- Mix the oil with the lemon juice and 2-3 tablespoons of the poaching liquid and pour over the fish and vegetables.
- Then spread some chopped parsley on the top.
Notes:
This Poached Carp is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Poached Carp serves/makes: 4
Main Ingredient: Carp
Preparation Method: Poached/Simmered
How to clean a carp:
Because carp has large scales that are embedded in the skin, better to skin the fish. To remove skin, take a sharp knife and cut the skin off in strips, or dip fish in boiling water for 25 seconds, rub the skin off, and cool under running water.
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Carp Recepies
Fish Recepies
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