Baked Carp with Salad

Ingredients

• 4 carp fillets (300g each)
• salt (pepper)
• 1 lemon (juiced)
• 3 tbsp vegetable oil
• 175 g flour
• 0.5 l white wine
• 2 egg yolks
• Salt
• 2 egg whites
• 2 tbsp mustard seeds
• 400 g smoked cooked potatoes (from the day before)
• 0.5 bunch radishes
• 4 slices breakfast bacon
• 1 sour apple
• 1 bunch chives
• 150 g Emmental cheese
• 3 tbsp white wine vinegar
• 6 tbsp salad oil
• Salt
• pepper (ground)

Instructions

1. 1.

   For the salad, peel and slice the cold potatoes into rounds. Clean and thinly slice the radishes, wash and cut the chives into wide ribbons, wash the apple, halve it, core it, and dice finely; cube the cheese finely. Whisk vinegar with salt and oil to make a dressing, mix with the salad ingredients, and let sit.

2. 2.

   For the carp batter, whisk flour with wine and egg yolks, season with salt, and let rest for 20 minutes. Beat the egg whites until stiff, then fold gently into the batter.

3. 3.

   Wash the fish fillets, pat dry, season with salt and pepper, and marinate with lemon juice for about 20 minutes.

4. 4.

   Pat the fillets dry again, coat them in the batter, heat oil in a tall pot, and fry the carp fillets on both sides for about 15 minutes until golden. Remove with a slotted spoon and keep warm in the oven.

5. 5.

   Meanwhile, quarter the bacon slices and crisp them in a non-stick pan; mix briefly with the potato salad just before serving.

6. 6.

   Arrange the salad on four plates, place one carp fillet on each, sprinkle with mustard seeds, and season everything with freshly ground pepper.