Carp fillet with caramelized grapes for the Thermomix®

Ingredients

• 400 g parsnips (4 parsnips)
• 300 g large carrots (2 large carrots)
• 400 g large potatoes (2 large potatoes)
• 200 g small shallots
• 400 g small blue seedless grapes
• 400 g small white seedless grapes
• 1 kg carp fillet with skin; pre-order from supplier
• Salt
• Pepper
• 4 small lemons
• 4 tbsp rapeseed oil
• 250 ml light grape juice
• 6 tbsp liquid honey
• 250 ml milk (1.5% fat)
• nutmeg

Instructions

1. 1.

   Wash, peel and roughly chop parsnips, carrots and potatoes into the mixing bowl. Peel 2 shallots as well. With 1 tbsp oil, pulse for 3 s on speed 5. Scrape down the sides with a spatula and simmer for 3 min at 120°C on speed 2.

2. 2.

   Add milk, salt, pepper, a pinch of nutmeg and cook for 15 min at 100°C on speed 2.

3. 3.

   Meanwhile wash grapes, pluck them from stems and place in a strainer. Pour boiling water over them, let sit for 30 s and drain through the mesh.

4. 4.

   Repeat the grape preparation step to ensure all grapes are cleaned.

5. 5.

   Rinse grapes with cold water and drain. Then peel off the skin with a small knife.

6. 6.

   Peel remaining shallots and halve them. Rinse carp fillet, pat dry with paper towels, salt and pepper.

7. 7.

   Wash lemons, grate dry zest, halve and juice. Drizzle lemon juice over the flesh side of the carp fillets.

8. 8.

   Heat 1 tbsp oil in a pan. Sauté halved shallots on medium heat for 2–3 min until translucent.

9. 9.

   Stir in grape juice, lemon juice and honey. Cook uncovered on medium heat for 2 min. Add grapes and simmer for about 3 min until lightly browned (caramelize), stirring often. Keep warm.

10. 10.

    Heat 2 tbsp oil in a large pan. Place carp fillets skin side down and sear over high heat for about 4 min until crisp. Flip and cook the flesh side on medium heat for another 4–5 min.

11. 11.

    While cooking carp, stir cooked vegetables into the mixing bowl with 15–20 s on speed 4 using a spatula (add a little hot milk if needed for desired consistency).

12. 12.

    Slice carp fillets into thick strips as desired, arrange over caramelized grapes and serve with puree.