John Myers
Contents
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Ingredients
Ingredients Italian stewed vegetables
- 140 g 0.5 organic zucchini, green, small
- 115 g 0.5 pc red peppers
- 110 g Medium carrot
- 3 tbsp Extra virgin olive oil
- 3 tbsp Sea salt from the mill
- 3 tbsp Black pepper from the mill
- 3 tbsp Herbal mixture Italian
Ingredients fried carp fillet
- 330 g 1 pc carp fillet, frozen
- 330 g Organic lemon juice
- 330 g Sweet paprika
- 330 g Sea salt from the mill
- 330 g Black pepper from the mill
- 330 g Italian fried fish spice
- 5 tbsp Flour
- 3 tbsp Oil: sun + olive
- 1 disc Farmer's bread cut in half
Instructions
Preparation of Italian stewed vegetables
- Remove the zucini stem or flower attachment, paprika stem attachment and core. Then scrub under running water and pat dry again. Peel the carrot. Cut the vegetables into narrow strips and dice them finely. Heat the olive oil moderately in a saucepan (max. 170 ° C), add the diced vegetables, stir-fry, season with salt, pepper, season with Italian herbs and simmer with the lid on low heat for approx. 8 minutes until firm to the bite. Stir every now and then. Season again to taste.
Preparation fried carp fillet
- The carp fillet comes from a freshly caught carp. I frozen it on 11/22/14. Take the frozen fillet out of the frozen food and packaging the day before, cover and gently defrost in the refrigerator and take it out of the refrigerator in good time on the day of preparation. Rinse the fillet, pat dry, cut in half, sprinkle with lemon, paprika, salt, pepper, season with Italian fried fish spice and let it steep. Flour the fillets. Heat the oil moderately in a pan and fry the prepared carp fillets on each side for approx. 4 minutes until golden brown.
Serving
- Arrange carp fillet, Italian stewed vegetables and farmhouse bread decoratively on preheated dinner plates and enjoy.
Nutrition
Serving: 100gCalories: 218kcalCarbohydrates: 10gProtein: 8gFat: 16g
