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Fried Carp with Cauliflower & Savoy Cabbage

Fried Carp with Cauliflower & Savoy Cabbage
© Claus Kadrnoschka
Home Food & Drinks Recipes Cooking Fried Carp with Cauliflower & Savoy Cabbage

Fried Carp with Cauliflower & Savoy Cabbage

Fish

The mild taste of carp lends itself well to pan-frying. Here Austrian chef Klaus Hölzl pairs carp with cauliflower and savoy cabbage, for a dish that's just right for a wintry supper.

For the carp fillet

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

For the vegetables

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

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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