Oriental Carp

Ingredients

• 0.5 carp (about 800 g, split lengthwise)
• 0.5 bunch mirepoix
• 1 tbsp Lemon Juice
• Pepper
• 2 tbsp wheat bran
• 4 shallots
• 2 tbsp sesame oil
• 250 ml dry white wine
• 50 g peeled almond kernels
• 1 tbsp Raisins
• 250 g light grapes
• 1 pinch cloves powder
• Sea salt
• 1 tbsp chives curls
• basil (½ tsp finely chopped each)
• marjoram (½ tsp finely chopped each)

Instructions

1. 1.

   For the stock, simmer the carp head and fins with 0.5 l water and the cleaned mirepoix for 15 minutes, then strain and measure out 0.125 l. Drizzle the fish with lemon juice and sprinkle with pepper. Roast the bran in a dry pan, then remove.

2. 2.

   Peel the shallots, slice into rings, and sauté until translucent in oil. Add wine. Place the fish on top and cook covered over low heat for 10-15 minutes. Roughly chop almonds. Rinse raisins hot, halve grapes and deseed them.

3. 3.

   Place the fish warm. Sprinkle bran, almonds, raisins, and grapes into the pan. Stir and add the fish stock. Remove skin and bones from the fish and cut into pieces. Add spices and herbs.