Recipe detail

Fish Blue carp

21. 12. 2020

Author: Vlastimil Jaša

Company: Retigo

Food category: Fish

Cuisine: Czech

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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
colored pepper 1 g
boneless carp fillets without skin 0 g
carrot 150 g
onion 150 g
garlic 50 g
butter 150 g
thyme 1 g
ginger root, peeled and finely chopped 5 g
parsley root 150 g
celery root 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

Prepare a vinegar broth from the listed ingredients, and pour the boiling broth over portions of boneless carp fillets on root vegetables with onions and garlic in a stainless steel gastro container greased with butter.
Add the rest of the butter to the top and simmer in the convection oven on the specified program.

Recommended accessories

Enameled GN container

Enameled GN container