Carp in Prosciutto Wrap with Creamy Polenta

Ingredients

• 600 g carp fillet (ready-to-cook, skin on)
• Salt
• Pepper (freshly ground)
• 2 tbsp freshly chopped parsley
• 0.5 untreated lemon (juice)
• 150 g instant polenta
• 50 g butter
• nutmeg
• 2 tbsp Vegetable oil
• 8 Cherry tomatoes
• 1 tbsp rosemary
• 4 slices prosciutto

Instructions

1. 1.

   Wash the carp, pat dry and marinate with salt, pepper, parsley and lemon juice for 15 minutes.

2. 2.

   Bring vegetable broth to a boil, stir in the polenta and simmer on low heat for 15-20 minutes, stirring occasionally. Remove from heat, fold in butter and season with salt, pepper and nutmeg.

3. 3.

   Cut the carp fillet into four portions and sear each side in hot oil in a pan. Wash tomatoes and add them with rosemary leaves to the pan.

4. 4.

   For serving roll the fish in prosciutto slices and arrange on preheated plates with polenta and tomatoes.