Carp Fillet Vegetable Skillet
Carp fillet vegetable skillet is a recipe with fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 carp fillets
- 2 tbsp clarified butter
- 800 g carrots
- 800 g black salsify
- 2 Spring Onions
- 2 tbsp butter
- 1 lemon
Instructions
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1.
Wash the lemon and cut two nice slices, squeeze out the rest. Drizzle the fish with 1 tsp of juice. Let it sit for 5 minutes, pat dry, then briefly sear both sides in hot clarified butter, remove from pan.
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2.
Wash and peel the carrots and black salsify thoroughly, then cut into sticks. Blanch the black salsify in boiling salted water for 3 minutes, drain and let rest. Trim the spring onions and slice them. Heat the butter in the pan and sauté the vegetables, pour in broth and remaining lemon juice, place the fish on top, cover with a half lemon slice each side, and steam for about 8 minutes until al dente.
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3.
Plate on a platter and serve.
