Carp on Paprika- Potato Goulash

Ingredients

• 300 g waxy potatoes
• Salt
• 2 yellow bell peppers
• 2 red bell peppers
• 1 green bell pepper
• 3.5 tbsp oil
• 1 onion
• 1 Garlic clove
• 1 tsp ground cumin
• 1 tsp grated untreated lemon zest
• 1 tsp dried marjoram
• 2 tsp sweet paprika powder
• 2 tsp Tomato paste
• 800 ml vegetable broth
• mild chili powder
• 500 g carp fillet (skin and bones removed)
• 1 tbsp oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash the potatoes for the goulash, boil them in salted water until tender. Drain and let steam briefly, then peel, cool, and slice into rounds.

2. 2.

   Preheat the oven grill. Quarter all bell peppers lengthwise, deseed and wash. Place cut side down on a baking sheet, brush skin side with 1–2 tbsp oil. Grill on the middle rack for about 5 minutes until the skin blisters darkly. Remove from oven, let cool briefly, peel off the skin, and cut the flesh into ~2 cm diamonds, separating green from yellow and red.

3. 3.

   Peel the onion and dice finely. Peel and mince the garlic for the goulash seasoning. Mix with cumin, lemon zest, and marjoram. Whisk paprika powder with a little water until smooth.

4. 4.

   Heat 1 tbsp oil in a pot, sauté onion cubes over low heat until translucent. Stir in tomato paste and toast briefly. Add broth, half of the yellow and red pepper diamonds. Add the seasoning mix and whisked paprika, simmer gently for 5–10 minutes. Season with salt, a pinch of chili powder, then puree with an immersion blender.

5. 5.

   Heat remaining 1 tbsp oil in a pan, brown potato slices over medium heat. Add remaining yellow, red, and green pepper diamonds to the goulash sauce. Keep warm on low heat.

6. 6.

   For the fish, wash carp fillets, pat dry, cut into 2–2½ cm pieces. Heat oil in a pan, cook carp pieces over low heat for 2–3 minutes each side until juicy. Remove, drain on paper towels, season with salt and pepper.

7. 7.

   Serve by spreading paprika-potato goulash onto preheated deep plates and placing carp pieces on top. Garnish with freshly chopped parsley leaves as desired.