Preparation:

• For the vegetables, put the cauliflower and cream in a pan over a low-medium heat. Cook for 30 minutes or until the cauliflower is tender and the cream has reduced.
• Using a stick blender, blend to a smooth purée and season to taste with chilli powder and nutmeg. Set aside and keep warm.
• Cook the cabbage in a pan of boiling salted water for 8 minutes, then rinse under cold water (to retain the green colour) and drain.
• Heat the oil in a pan, add the onion and cook, stirring, until the onion is translucent.
• Add the cabbage and cook, stirring, for 1–2 minutes, until heated through. Add the lemon juice and parsley, stir, then set aside and keep warm.
• Season the carp fillets with salt and pepper.
• Heat the oil in a fan over a medium heat. When hot, add the fillets and fry, skin-side down, until the skin is brown and crisp, 4–5 minutes. Carefully turn and cook for an additional 1–2 minutes.
• Add the butter and lemon thyme leaves to the pan and cook until the butter is foaming.
• Serve the carp fillets on warmed plates with the cauliflower purée and cabbage.