Christmas Carp with Pepper Vegetables
A festive carp dish with pepper vegetables made from fresh ingredients in the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- butter
- 200 ml dry white wine
- 250 ml fish stock (glass)
- 125 g heavy cream
- Salt
- Pepper (freshly ground)
- 600 g carp fillet
- oil
- 1 onion
- 100 g smoked bacon cubes (well-marbled)
- 1 tbsp whipped heavy cream
Instructions
-
1.
Wash, clean, halve, seed the bell peppers, remove the white membrane and cut into strips. Sauté two-thirds of the pepper pieces in butter, deglaze with wine, let reduce, add fish stock, cover and simmer until the peppers soften.
-
2.
Add cream to the pepper base, season with salt and pepper, puree. Season the carp fillets lightly with salt and pepper, cut into even pieces, sear in a non-stick pan with a mixture of oil and a little butter, flip and bake in the oven at 160°C (convection) for about 10 minutes.
-
3.
Peel and finely chop the onion, sauté in a bit of butter. Add the bacon cubes, pour over the pepper base, season, and fold in the whipped cream. Briefly sauté the remaining pepper strips in butter, season with salt and pepper. Arrange the carp fillets on top of the pepper sauce, garnish with the pepper strips. Serve with boiled or salted potatoes.
