Pan‑fried Carp

Ingredients

• 2 carp fillets (about 180 g each, ready to cook)
• Salt
• Pepper
• 2 tbsp wheat flour Type 1050
• 2 tbsp butter
• 1 Pomegranate
• 1 bunch tarragon
• 2 salad leaves
• 1 Organic lemon

Instructions

1. 1.

   Wash the fish, pat dry 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 shake off the salad leaves and tarragon; arrange them on plates.

3. 3.

   Heat butter in a pan and fry the carp fillets for about 3–4 minutes per side over medium heat, then remove and place on the salad. Remove seeds from the pomegranate, rinse the lemon, pat dry and slice into rounds. Sprinkle the carp fillets with pomegranate seeds and add lemon slices. Serve the pan‑fried carp.