Carp fillets cooled rinse, cut in half, rub dry. Season with salt, pepper and juice of one lemon. Rinse potatoes well, make half as cooked peeled potatoes, peel and press through the press, peel the other half and grate raw. Peel red onion, cut into wedges, rinse dill sprigs. Mix raw and cooked potatoes with chives, potato flour, parsley and egg yolks until well combined, season with salt, pepper and nutmeg.
Coat the carp fillets with the potato mixture and fry in hot oil on both sides until golden. Heat the paradeis pulp with the basic sauce and simmer gently for three to four minutes, add the red wine and reduce slightly. Season with salt, pepper and perhaps a pinch of sugar. Drain the well cleaned and washed Vogerlalat. Stir a marinade from vinegar, oil, onions, white grape juice and chive rolls. Season strongly with salt and freshly ground pepper. Cut carp fillets in half and serve on red wine sauce, garnish with onion leaves and dill.
558 Kcal – 25 g fat – 44 g egg white – 34 g carbohydrates – 2, 5 Be
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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