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🍽️ Steamed Carp with Zucchini and Arugula Mix

476 kcal · 30 min · 4 servings

Ingredients

• 1 carp (approx. 1,5 kg, have the fishmonger fillet and portion)
• Juice of one lemon
• salt
• pepper (from the mill)
• 400 g small zucchini
• 2 shallots
• 1 bunch arugula
• 2 garlic cloves
• 4 tbsp olive oil
• 150 ml dry white wine

Instructions

1. 1. Drizzle lemon juice over the carp fillets.
2. 2. Season the fillets generously with salt and pepper.
3. 3. Wash the zucchini thoroughly.
4. 4. Trim the hard ends off the zucchini.
5. 5. Grate the zucchini coarsely.
6. 6. Peel the shallots.
7. 7. Chop the shallots very finely.
8. 8. Wash the arugula.
9. 9. Pat the arugula dry gently.
10. 10. Cut the arugula into thin strips.
11. 11. Peel the garlic cloves.
12. 12. Heat two tablespoons of olive oil in a pan.
13. 13. Add the grated zucchini to the hot pan.
14. 14. Add the finely chopped shallots.
15. 15. Sauté the vegetables for five minutes.
16. 16. Stir in half of the arugula strips.
17. 17. Press one clove of garlic.
18. 18. Add the pressed garlic to the pan.
19. 19. Season the vegetable mixture with salt and pepper.
20. 20. Pour the wine into a wide pot.
21. 21. Place a steamer insert in the pot.
22. 22. Add water until the level is about three centimeters high.
23. 23. Bring the liquid to a boil.
24. 24. Place the sautéed vegetables on the steamer insert.
25. 25. Lay the carp fillets on top of the vegetables.
26. 26. Press the second clove of garlic.
27. 27. Mix the garlic with the remaining oil.
28. 28. Mix the mixture with the remaining arugula.
29. 29. Distribute this arugula-garlic mixture over the fish.
30. 30. Steam the dish covered in the steam.
31. 31. Steam the fish for six to eight minutes.
32. 32. Pay attention to the thickness of the fillets for the exact time.
33. 33. Serve the carp with rice.

Nutrition per serving

• kcal: 476
• Protein: 33 g · Fett/Fat: 28 g · Carbs: 8 g