40 min (without standing time), elaborately fillet carp, skin and cut into strips 5 mm wide.
Season with juice of one lemon and salt, pull in about half an hour.
For the batter:
With a whisk, beat well wine, eggs, beer, salt, yeast and nutmeg (freshly grated), stir with the flour. Cover and let rise for about half an hour, then beat again. The dough should not be too liquid.
In a frying pan, heat oil until foaming. Pull carp strips through the batter and fry in the oil until golden. Drain on kitchen roll.
For the leaf salad:
Clean, rinse and dry lettuce. Marinate the lettuce with must vinegar, pumpkin seed oil and salt.
Stir the ingredients for the sauce and pour a little bit of it on the salad. Arrange the rest on plates as a “sauce level” and place the carp flakes on top. Garnish with lemons carved into crowns and bring to the table on the spot.