Fried Carp with Vegetable Mayonnaise
Ingredients
- Ingredients
- 6 Carp
- salt
- peppers
- 2 Tbsps lemon juice
- For the vegetable sauce
- 2 size carrots
- 2 Pickle
- 1 yellow onion
- 1 Tbsp Dill
- 100 grams (approximately 3 1/2 ounces) Mayonnaise
- salt
- peppers
- parsley (for garnish)
Preparation steps
Rinse the carp fillets, pat dry and remove any bones. Peel the carrots and cut the carrots and pickles into small cubes. Peel the onion and chop finely. Heat a pan with a little oil, add the carp fillets skin side up and saute until lightly browned. Turn the fish skin side down and cook over low heat until the golden brown and the fish is easily pierced with a knife. Season with salt, pepper and lemon juice.
Preheat the oven to 80°C (approximately 175°F). Lift the fish fillets from the pan, place on a baking sheet and keep warm in the oven. Heat some oil in a skillet and sauté the carrots with onions, and pickles, season with dill, salt and pepper, remove from heat, let cool slightly and stir in the mayonnaise. Pour the lukewarm sauce on the fish and serve garnished with parsley.
