Recipe detail

Fish Carp à la mode

21. 12. 2020

Author: Vlastimil Jaša

Company: Retigo

Food category: Fish

Cuisine: Czech

Download PDF Download BR2

Program steps

  • Preheating:
  • 145 °C

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1
Steaming
time icon Termination by time
time icon 00:15 hh:mm
probe icon 130 °C
ventilator icon 70 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
red wine vinegar 50 ml
vinegar 150 ml
caster sugar 50 g
salt 22 g
bay leaf 1 g
clove 1 g
allspice 1 g
mixed peppercorns 1 g
boneless carp fillets without skin 0 g
carrot 150 g
onion 150 g
garlic 50 g
butter soft 150 g
thyme 1 g
ginger root, peeled and finely chopped 5 g
parsley root 150 g
celeriac 150 g

Nutrition and allergens

Allergens: 4, 7, 9
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 168.7 kJ
Carbohydrate 11.7 g
Fat 12.7 g
Protein 1.4 g
Water 0 g

Directions

We prepare a vinegar brine from the listed ingredients. We pour the boiling brine over portions of boneless carp fillets on a bed of root vegetables with onion and garlic in a greased stainless steel gastronorm container.
On top, we add the rest of the butter and stew in the combi steamer on the specified program.

Recommended accessories

Enameled GN container

Enameled GN container