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Cut carp fillets into 8 pieces, cover with mustard and
spice with salt and pepper. Cut onions into 1cm pieces. Heat butter in a
pot and fry onions until translucent, then add garlic, douse with red
wine and boil down until reduced. Douse with beef stock and vinegar.
Season to taste with salt, pepper and thyme. Stir in cold butter pieces
until the sauce has thickened. Add carp fillets and let them simmer over
low heat until translucent.
Vegetable: Cut carrots and spring onions into bite-size pieces
and blanch them in salted water. Heat butter in a pot, add a pinch of
sugar and glacier vegetable.
Polenta: Bring milk to the boil, add polenta and simmer over low
heat about 15 minutes until polenta is tender, stirring regularly.
Season to taste with salt, pepper and some olive oil. Press polenta into
an oiled baking dish and allow to cool down. Remove polenta out of
baking dish, cut into portions and fry them crisply. Arrange sprinkled
with parmesan. |
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