Carp on the grill with vegetables
Composition / ingredients
2
Servings:
Step-by-step cooking
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We peel the carp from the scales, cut it up, wash it, marinate it entirely in lemon seasoning, onions, greens.We put it in the cold for 30 minutes.
Eggplants, fresh peppers, tomatoes, onions (zucchini and whatever you want) are washed, cut coarsely, salt, add herbs, vegetable oil and put in the cold for 30 minutes.
We kindle a barbecue and fry fish and vegetables on coals on the grill.
We put the finished products on the dish and serve them to the table.
Eggplants, fresh peppers, tomatoes, onions (zucchini and whatever you want) are washed, cut coarsely, salt, add herbs, vegetable oil and put in the cold for 30 minutes.
We kindle a barbecue and fry fish and vegetables on coals on the grill.
We put the finished products on the dish and serve them to the table.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Fried carp - 196 kcal/100g
- Boiled carp - 102 kcal/100g
- Fresh carp - 112 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Table salt - 0 kcal/100g
