Recipe Tip: Fried Carp with Cauliflower & Savoy Cabbage
Top Recipe. All ingredients and tips for getting it right. The mild taste of carp lends itself well to pan-frying. Here Austrian chef Klaus Hölzl pairs carp with cauliflower and savoy cabbage, for a dish that's just right for a wintry supper.
- 2 teaspoon(s)vegetable oil, for frying
- 4carp fillets (600g total weight), skinned and filleted, small bones removed
- 2 teaspoon(s)butter, for frying
- 1 bunch(es)lemon thyme, leaves only
- ½large cauliflower, cut into florets
- 250 mlsingle cream
- 1 pinch(es)chilli powder
- 1 pinch(es)freshly grated nutmeg
- ¼ headSavoy cabbage, core removed, finely sliced
- 2 tablespoonsunflower or rapeseed oil
- 1red onion, finely chopped
- 1/2 lemon
- 1 handfulparsley leaves
Step 1For 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.
Step 2Using a stick blender, blend to a smooth purée and season to taste with chilli powder and nutmeg. Set aside and keep warm.
Step 3Cook the cabbage in a pan of boiling salted water for 8 minutes, then rinse under cold water (to retain the green colour) and drain.
Step 4Heat the oil in a pan, add the onion and cook, stirring, until the onion is translucent.
Step 5Add 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.
Step 6Season the carp fillets with salt and pepper.
Step 7Heat 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.
Step 8Add the butter and lemon thyme leaves to the pan and cook until the butter is foaming.
Step 9Serve the carp fillets on warmed plates with the cauliflower purée and cabbage.
Step 10Pan-fried Pike Fillets with Beans and Brown Butter Firm white-fleshed fish such as pike is a natural with its classic accompaniment, browned butter. Add a twist of lemon and a trio of green vegetables and there really is no finer fishy feast. Fish
Step 11Pike Perch with Mediterranean Vegetables Pike-perch, also known as zander, is a delicious fish. Here chef Constantin Fischer sets it off with an aromatic tomato sauce full of flavours from the Med, and serves a zesty dip made with salty feta. Fish
Step 12Green 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
Step 13Cod alla Luciana in Tomato-Olive-Caper Sauce A fish dish with perhaps the best ratio of effort to effect. In Italy, this dish is usually prepared with bacalao, salted cod, but there's absolutely no reason for you not to use fresh cod instead.
Step 14Fried Rice with Prawns Making fried rice is a brilliant way to use up all kinds of leftovers. We've used prawns here, but any kind of fish or meat will work just as well – and you can let your imagination run wild with the vegetables, too. Seafood