4 x160 g carp fillets
Salt, freshly milled pepper
A little flour
3 large floury potatoes
2 eggs
4 cl Spitz eggnog
1 leek
1 red pepper
1/8 l cream
1/8 l white wine
1/8 l fish stock
2 cloves of garlic


with a potato and eggnog crust

  1. Skin the carp fillets, season with salt and pepper and coat on both sides with flour. Peel and grate the potatoes, wrap them in a kitchen towel and squeeze until most of the water has run out. Mix the grated potatoes with the eggs. Finely chop 50 g of leek, add to the potato dough and season with salt and pepper.

  2. Pre-heat the oven to 180 ˚C.

  3. Cover the floured carp fillets on both sides with the potato mixture. Heat the butter in the pan and sear the fillets on both sides, then finish cooking in the oven for around 8 minutes.

  4. In the meantime, dice the red pepper (you can also use a green or yellow pepper). For the garlic sauce, reduce the cream along with the white wine, fish stock and chopped garlic by half and then blend. Strain the sauce through a sieve and bring back to the boil.

  5. Arrange the sauce on the plates, place the carp fillets on top and garnish with the diced pepper.

Tip! You can use catfish or pike-perch instead of the carp fillets.