Carp with Vegetables
Carp with vegetables is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 lemon
- 4 pieces carp fillet (about 160 g each)
- 2 tbsp clarified butter
- 800 g carrots
- 800 g black salsify
- 2 Spring Onions
- 2 tbsp butter
- 150 ml Vegetable broth
Instructions
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1.
Wash the lemon, halve it and cut off two thin slices; squeeze out the remaining juice. Drizzle the fish with 1 tsp of the juice, let sit for 5 minutes, pat dry, then quickly sear both sides in hot clarified butter, remove from pan.
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2.
Wash, peel, and cut the carrots and black salsify into sticks. Blanch the black salsify in boiling salted water for about 3 minutes, drain and set aside. Wash and trim the spring onions, slice into rings. Heat the butter in the pan and sauté the vegetables; add broth and remaining lemon juice, place the fish on top, cover each piece with a half lemon slice, and steam for about 8 minutes until firm.
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3.
Arrange on a plate and serve.
