Fried Carp with Cauliflower & Savoy Cabbage

Fried Carp with Cauliflower & Savoy Cabbage

© Claus Kadrnoschka

Fried Carp with Cauliflower & Savoy Cabbage

Fried Carp with Cauliflower & Savoy Cabbage

© Claus Kadrnoschka

For the carp fillet

Ingredients

2
teaspoon
vegetable oil, for frying
4
carp fillets (600g total weight), skinned and filleted, small bones removed
2
teaspoon
butter, for frying
1
bunch
lemon thyme, leaves only
salt
pepper

For the vegetables

Ingredients

1/2
large cauliflower, cut into florets
250
ml
single cream
1
pinch
chilli powder
1
pinch
freshly grated nutmeg
1/4
head
Savoy cabbage, core removed, finely sliced
2
tablespoon
sunflower or rapeseed oil
1
red onion, finely chopped
juice
1/2 lemon
1
handful
parsley leaves

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.

 

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