Savor a delightful fusion of Austrian culinary tradition and oriental flavors with this exquisite pan-fried carp dish. The tender fillets coated in crispy Panko breadcrumbs harmonize beautifully with a refreshing potato and lamb's lettuce salad, making it an impressive main course for any occasion.

Ingredients

🐟 2 carp fillets
🥔 Purple and yellow potatoes several for a serving
🧅 1/2 red onion finely diced
🧄 Several capers diced
🍅 1 pomegranate use seeds and for garnish
🍋 1 lemon for juice and garnish
🥚 2 eggs
🥛 1 splash of Natürlich für uns BIO Vollmilch 3,5% Fett
🍚 Fini's Feinstes Weizenmehl griffig 480 for dredging
🍞 Panko breadcrumbs
🌶 1 small bowl chili flakes
🧂 1 small bowl salt
🌿 1 small bowl black pepper
🍛 Curry powder in a small pot
🌿 Cumin in a small pot
🍶 Vonatur Apfel-Zitronen Essig for salad dressing
🌾 Guénard 1824 Huile de Pépin de Raisin de France for frying
🌿 Fresh chives chopped
🌿 Fresh thyme for garnish
🌿 Lamb's lettuce corn salad for salad topping
🍷 Balsamic glaze for garnish
🥣 Transgourmet Bio Suppe Gemüse to blanch red onion
🌰 Mustard in a small pot

Instructions

1- Prepare the Potatoes:

• Boil purple and yellow potatoes in water until tender.
• Once cooked, drain and peel the potatoes, then slice them into medium-sized pieces.

2- Blanch the Red Onion:

• Finely dice the red onion.
• Heat the Transgourmet Bio Suppe Gemüse in a small saucepan until boiling.
• Add the diced red onion to the hot broth and blanch briefly, then strain.

3- Make the Potato Salad:

• In a large mixing bowl, combine sliced potatoes, blanched red onion, diced capers, mustard, Vonatur Apfel-Zitronen Essig, grapeseed oil, chopped chives, chili flakes, black pepper, and salt.
• Mix thoroughly.

4- Prepare the Carp Fillets:

• Score the skin side of each fillet, making shallow cuts.
• Season both sides of the fillets with salt and black pepper.

5- Set Up the Breading Station:

• In three separate containers, distribute flour, whisked eggs with milk, and Panko breadcrumbs.
• Coat each fillet in flour, then dip into the egg wash, and finally coat with Panko.

6- Fry the Fillets:

• Heat a generous amount of Guénard 1824 Huile de Pépin de Raisin de France in a frying pan over medium-high heat.
• Fry the fillets until golden brown and crispy, flipping once for even cooking.
• Drain on paper towels.

7- Prepare Garnishes:

• Cut lemon into wedges and create decorative lemon twists.

8- Serve:

• Arrange the fried carp fillets on a serving plate with a lemon wedge and a sprig of thyme for garnish.
• Serve the oriental potato salad in a separate bowl topped with lamb's lettuce and drizzled with balsamic glaze.

Prep Time: ~30 minutes
Cook Time: ~20 minutes
Total Time: ~50 minutes
Servings: 2 servings
Calories: 520 kcal
Proteins: 38g
Fats: 22g
Carbohydrates: 50g
Equipment:

• Cutting board: Blue plastic
• Chef's knives: WMF and K.ROK
• Saucepans: 2 for boiling and blanching
• Frying pan: Stainless steel
• Mixing bowls: Stainless steel, various sizes
• Whisk, Tongs, Strainer/Colander: Metal mesh
• Serving plates: Ceramic with textured surface
• Paper towels

Cooking Tips

• Scoring the fish skin ensures even cooking and prevents curling.
• Blanching the red onion softens its texture and mellows the flavor.

#carp #pankocrust #potatosalad #austrianfood #orientalflavors

Transgourmet Österreich GmbH: https://www.youtube.com/c/Transgourmet%C3%96sterreichGmbH

Pan-Fried Carp with Potato and Lamb's Lettuce Salad