Recipe Tip: Fried Carp with Cauliflower & Savoy Cabbage

Instructions

1. Step 1

   For the vegetables, put the cauliflower and cream in a pan over a low-medium heat. Cook for 30 minutes or until the cauliflower is tender and the cream has reduced.

2. Step 2

   Using a stick blender, blend to a smooth purée and season to taste with chilli powder and nutmeg. Set aside and keep warm.

3. Step 3

   Cook the cabbage in a pan of boiling salted water for 8 minutes, then rinse under cold water (to retain the green colour) and drain.

4. Step 4

   Heat the oil in a pan, add the onion and cook, stirring, until the onion is translucent.

5. Step 5

   Add the cabbage and cook, stirring, for 1–2 minutes, until heated through. Add the lemon juice and parsley, stir, then set aside and keep warm.

6. Step 6

   Season the carp fillets with salt and pepper.

7. Step 7

   Heat the oil in a fan over a medium heat. When hot, add the fillets and fry, skin-side down, until the skin is brown and crisp, 4–5 minutes. Carefully turn and cook for an additional 1–2 minutes.

8. Step 8

   Add the butter and lemon thyme leaves to the pan and cook until the butter is foaming.

9. Step 9

   Serve the carp fillets on warmed plates with the cauliflower purée and cabbage.

10. Step 10

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11. Step 11

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12. Step 12

    Green Curry A spicy green curry makes a great winter warmer. This one combines pork and plenty of fresh green vegetables with soothing coconut milk. It's a great (and great-looking) chill-chaser! Asian flavours

13. Step 13

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14. Step 14

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