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German Poached Carp in White Wine Easy 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. Common carp have dark and rich flesh, Bighead carp have white and firm flesh. The Silver carp has a firm and white flesh with free-floating bones, slightly translucent. It is white and mild-tasting when cooked. Female carp flesh stays light; it 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, Potassium: 726mg, Selenium: 27.5mcg, Vitamin B12: 2.5mcg, Vitamin E: 15.3 IU, and 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 - German recipe how to poach whole carp with onion, mushrooms, white wine, fresh parsley, fresh horseradish, and sour cream.
Ingredients:
- 1 whole live Carp (about 5 - 6 pounds)
- 2 onion, minced
- 1/2 pound mushrooms, chopped
- 1 cup white wine
- 2 cups water
- 2 tbsp chopped fresh parsley
- 3 tbsp grated fresh horseradish
- 1 cup sour cream
- Salt and pepper, to taste
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Serves/Makes: 8 - 10
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How to cook German Poached Carp in White Wine:
- Kill carp by striking a blow on the head (do not remove head or tail). Scale and clean.
- Place the fish in salt water and let it soak for 30 minutes. It will cut the fishy smell.
- Cut in serving-size pieces. Wash fish well, rinse and pat dry with paper towels.
- Rub salt lightly on each piece. Place in saucepan. Add wine, water, onion, mushrooms, pepper, and parsley.
- Bring to a boil. Cover and poach gently over low heat until the fish is done (when the eyes pop out), about 20 minutes.
- Remove the fish from saucepan and place onto a warmed platter.
- Cook pan juices rapidly to reduce them. Pour over fish.
- Mix horseradish with sour cream and serve with the poached carp.
Notes:
This German Poached Carp in White Wine is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for German Poached Carp in White Wine serves/makes: 8 - 10
Main Ingredient: Carp
Preparation Method: Poached/Simmered
Cuisine: German
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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