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Poached Carp with Mushrooms 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 fillets with dry white wine, butter, onion, mushrooms, parsley, flour, and heavy cream.
Ingredients:
- 3 pounds (1.4 kg) Carp fillets, skinned and cut into large pieces
- Butter for greasing
- 2/3 cup dry white wine
- 1/2 stick butter
- 1 onion, finely chopped
- 2 cup mushrooms, sliced
- 1 tablespoon chopped parsley
- 1 tablespoon flour
- 2/3 cup double cream (heavy cream)
- Salt and pepper to taste
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Serves/Makes: 6
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How to cook Poached Carp with Mushrooms:
- Grease a large ovenproof dish.
- Set the oven at 325 degrees F (160°C).
- Arrange the carp fillets in the dish.
- Sprinkle with salt and pepper, add the wine and cover with a sheet of buttered greaseproof paper.
- Oven-poach for 25 - 35 minutes.
- Using a slotted spoon and a fish slice, transfer the carp fillets to a serving dish and keep hot.
- Reserve the cooking liquid.
- Melt the butter in a frying pan, add the onion and fry gently for 3-4 minutes until transparent.
- Add the mushrooms and fry gently for 3 minutes and add the parsley.
- Sprinkle in the flour, stir well and cook for 1 minute.
- Gradually add the reserved poaching liquid, mixing well.
- Simmer the sauce for 3 - 4 minutes until thick, then stir in the cream.
- Heat gently, but do not boil.
- Taste the sauce, add salt and pepper, then pour it over the poached carp.
- Serve the Poached Carp with Mushrooms immediately.
Notes:
This Poached Carp with Mushrooms is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Poached Carp with Mushrooms serves/makes: 6
Main Ingredient: Carp
Preparation Method: Poached/Simmered
How to fillet a carp:
To fillet, use a sharp, thin knife. With the carp lying on its side, insert the knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail and remove the fillet.
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