Nimble carp fried in sauce
Composition / ingredients
2
servings:
Step-by-step cooking
Step 1:
Cleaned and washed in cold water, salt, pepper and season with fish seasoning. We make cuts on the fish for a good roasting and mix well.
Step 2:
Fry onion and carrot rings in a frying pan with oil. Onions until transparent, and carrots until they become soft. Spread on a paper towel to remove excess fat.
Step 3:
Stuffing the fish with the calculation of 2 rings of carrots and 2 rings of onions (as much as possible).
Step 4:
Breaded in flour and fried on both sides until cooked. We put it on a plate.
Step 5:
In a small container, melt the butter and add chopped greens to it. Bring to a boil and immediately turn off. Pour this sauce over the fish.
Step 6:
The sauce softens the skin of the fish and gives a fragrant taste. Bon appetit!!!
Calorie content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Boiled crucian carp - 102 kcal/100g
- Fresh carp - 87 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
