Crispy carp slices

Name: Crispy carp slices
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Carp fillet (without skin); 2 TABLESPOONS Lemon juice; 100 g Beetroot (glass); 100 ml Milk; 1 TEASPOON Vegetable broth (instant); 100 g Whipped cream; 2 TABLESPOONS sauce thickener; 7-10 Tbsp salt, white pepper; 1 medium onion; 1 Garlic clove; 3 TABLESPOONS butter/margarine; 500 g Frozen leaf spinach; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Lemon and dill flags

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Carp fillet (without skin)
2 TABLESPOONS Lemon juice
100 g Beetroot (glass)
100 ml Milk
1 TEASPOON Vegetable broth (instant)
100 g Whipped cream
2 TABLESPOONS sauce thickener
7-10 Tbsp salt, white pepper
1 medium onion
1 Garlic clove
3 TABLESPOONS butter/margarine
500 g Frozen leaf spinach
7-10 Tbsp grated nutmeg
7-10 Tbsp Lemon and dill flags

Directions

1
Wash the fish, pat dry and cut into 4 pieces. Sprinkle with lemon juice
2
Drain the beetroot well and cut it into small pieces. Bring 1/8 l water, milk, stock and 2/3 beetroot to the boil, simmer for about 2 minutes. Puree everything finely and bring to the boil again. Stir in cream and thicken with sauce thickener. Season to taste with salt and pepper
3
Peel and finely dice the onion and garlic. Sauté in 1 tbsp. hot fat. Steam spinach briefly. Season with salt, pepper and nutmeg. Pour on approx. 100 ml water, cover and steam for approx. 10 minutes
4
Season fish. Fry in 2 tablespoons of hot fat on each side for 3-4 minutes. Season spinach to taste. Arrange everything. Garnish with remaining beetroot, possibly lemon and dill. Serve with boiled potatoes