Crispy Carp with Vegetables, Mashed Potatoes and Core Oil

Cut the peeled potatoes into large cubes. Boil in salted water, drain and strain through the “Flotte Lotte”. Mix with hot milk until smooth and stir with the cold butter cubes until creamy. Season with salt and freshly grated nutmeg.

Salt the carp fillet and flour the skin side. Heat the oil in a cast iron pan. Place the carp fillet in the frying pan with the floured skin side down. Weigh it down with a plate or possibly a small cooking vessel and fry at a low temperature for 10-12 minutes. When the carp is almost cooked, briefly turn to the other side and fry completely through.

Remove the fried carp fillets and keep warm. Remove the oil and sauté the butter with garlic, lemon, tomatoes, shallots in the pan over medium heat until golden brown. Season with salt and parsley.

Arrange the carp fillets with vegetables and mashed potatoes and serve drizzled with kernel oil.

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