Pan‑fried Carp with Vegetable Mayonnaise

Ingredients

• 6 carp fillets
• Salt
• Pepper
• 2 tbsp lemon juice
• 2 large carrots
• 2 pickled cucumbers
• 1 vegetable onion
• 1 tbsp dill sprigs
• 100 g mayonnaise
• Salt
• Pepper
• parsley (for garnish)

Instructions

1. 1.

   Wash the carp fillets, pat dry and optionally remove any bones. Clean the vegetables; dice the carrots and cucumbers into small cubes. Peel the onion and finely dice it. Heat a pan with a little oil and sear the carp fillets first on the flesh side then on the skin side over low heat, seasoning with salt, pepper and adding lemon juice.

2. 2.

   Remove the fish from the pan, place on a plate and keep warm at 80 °C in the oven. Reheat a bit of oil and sauté the carrots with onions and pickled cucumbers, season with dill, salt and pepper, remove from heat, let cool slightly and fold in the mayonnaise. Spoon the warm sauce over the fish and serve immediately garnished with parsley.