Fried Carp with Pomegranate

Ingredients

• 2 pieces carp fillet (about 180 g, ready to cook)
• Salt
• Pepper (freshly ground)
• 2 tbsp flour
• 2 tbsp butter
• 1 pomegranate (seeds removed)
• 1 bunch tarragon
• lettuce leaves
• 1 lemon (sliced)

Instructions

1. 1.

   Wash the fish, pat dry, drizzle with lemon juice and season with salt and pepper. Place flour on a shallow plate and coat the fillets in it, tapping off excess.

2. 2.

   Wash, trim, and pat dry the lettuce and tarragon, then arrange them on a plate.

3. 3.

   Pan‑fry the carp fillets in hot butter for about 3–4 minutes per side over medium heat, remove and place on the salad. Sprinkle with pomegranate seeds and add lemon slices.