Carp in Polenta Beer Batter on Quinoa Salad

Simple & delicious: your Christmas menu from Steirerkraft Nouvöl Cuisine.

For the carp in polenta beer batter on quinoa salad, first soak quinoa in a liter of water for about 10 minutes and then simmer gently for about 15 minutes, then strain. Wash the vegetables and cut each into small cubes.

Mix the beer with flour, polenta and cornstarch to form a paste and season with salt and cayenne pepper (if the paste is too liquid, add a little more flour and cornstarch).

Mix quinoa with diced vegetables, nuts, pumpkin seeds and parsley. Season with salt, pepper, lemon juice and olive oil.

Cut the cupped carp fillets into 2-3 cm thick strips and season with salt and pepper. Pull the fish strips through the polenta beer batter and deep-fry them directly in the hot oil. Every now and then move the fish in the oil so that the strips do not stick together.

For the dip, mix the yogurt with the sour cream and lemon zest and season with salt and pepper.

Serve the carp in polenta batter on quinoa salad together with the dip.

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