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🍽️ Fried Carp with Steamed Vegetables

410 kcal · 30 min · 4 servings

Ingredients

• 1 Lemon
• 4 pieces Carp fillet (approx. 160 g each)
• 2 tbsp Ghee
• 800 g Carrots
• 800 g Jerusalem artichokes
• 2 Spring onions
• 2 tbsp Butter
• 150 ml Vegetable broth

Instructions

1. 1. Wash the lemon thoroughly.
2. 2. Cut the lemon in half.
3. 3. Cut two thin slices from the lemon.
4. 4. Squeeze the remaining lemon to extract the juice.
5. 5. Drizzle one teaspoon of the lemon juice over the fish.
6. 6. Let the fish marinate for five minutes.
7. 7. Pat the fish dry with a kitchen towel.
8. 8. Heat ghee (clarified butter) in a frying pan.
9. 9. Fry the fish briefly on both sides.
10. 10. Remove the fish from the pan and set it aside.
11. 11. Wash the carrots and the Jerusalem artichokes thoroughly.
12. 12. Peel the carrots and the Jerusalem artichokes.
13. 13. Cut the vegetables into stick shapes.
14. 14. Bring salted water to a boil.
15. 15. Blanch the Jerusalem artichokes in the boiling water for about three minutes. (Blanchieren means to briefly cook in boiling water).
16. 16. Drain the Jerusalem artichokes.
17. 17. Let the Jerusalem artichokes drain.
18. 18. Wash the spring onions.
19. 19. Remove the tough ends of the spring onions.
20. 20. Slice the spring onions into rings.
21. 21. Heat butter in the same pan.
22. 22. Sauté the vegetables in the butter.
23. 23. Deglaze the vegetables with broth.
24. 24. Add the remaining lemon juice.
25. 25. Place the fish on top of the vegetables.
26. 26. Top the fish with the two lemon slices.
27. 27. Steam the fish for about eight minutes until tender but firm.
28. 28. Plate the fish.
29. 29. Serve the dish.

Nutrition per serving

• kcal: 410
• Protein: 32 g · Fett/Fat: 22 g · Carbs: 19 g