Carp Fillet with Caramelized Grapes
Carp fillet with caramelized grapes and parsnip puree: a refined fish classic for Christmas and New Year in gourmet attire.
Ingredients
- 200 g parsnips (2 parsnips)
- 150 g large carrots (1 large carrot)
- 200 g large potatoes (1 large potato)
- 100 g small shallots
- 200 g small seedless blue grapes
- 200 g small seedless white grapes
- 500 g carp fillet with skin (preorder from supplier)
- Salt
- Pepper
- 2 small lemons
- 2 tbsp Rapeseed oil
- 125 ml light grape juice
- 3 tbsp liquid honey
- 125 ml Milk (1.5% fat)
- nutmeg
Instructions
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1.
Wash, peel, and finely dice the parsnips, carrots, and potatoes. Peel and finely dice one shallot.
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2.
Rinse the grapes, pluck them from stems, and place in a bowl. Pour boiling water over them, let sit for 30 seconds, then drain through a sieve.
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3.
Rinse grapes with cold water and let drain. Then peel off the skins with a small knife.
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4.
Peel and halve the remaining shallots. Rinse carp fillets, pat dry with paper towels, season with salt and pepper.
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5.
Wash lemons, zest them dry, halve and juice. Drizzle some lemon juice over the flesh side of the carp fillets.
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6.
Heat ½ tbsp oil in a pan. Sauté the halved shallots over medium heat for 2–3 minutes until translucent.
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7.
Stir in grape juice, lemon juice, and honey. Cook in the open pan over medium heat for 2 minutes. Add grapes and simmer for about 3 minutes until they turn light brown (caramelize), stirring frequently. Keep warm.
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8.
Heat 1 tbsp oil in a large pan. Place carp fillets skin side down and sear over high heat for about 4 minutes until crisp. Flip and cook the underside over medium heat for another 4–5 minutes. Set aside warm.
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9.
While the carp cooks, heat remaining oil in a pot. Sauté diced shallot until translucent, then add parsnip, carrot, and potato cubes, stirring for 3–4 minutes.
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10.
Add milk and continue cooking with stirring over medium heat for 5–6 minutes. Season with salt, pepper, and a pinch of nutmeg.
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11.
Mash into puree with a potato masher (add hot milk if needed for desired consistency). Slice carp fillets into thick strips if desired, arrange on top of caramelized grapes, and serve with the puree.
