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🍽️ Carp fillets with creamy vegetable soufflé and spinach

413 kcal · 30 min · 4 servings

Ingredients

• 4 carp fillets
• 2 tsp lemon juice
• 1 tsp butter
• 50 g cold butter
• 1 tbsp thick milk
• 300 g swede
• 1 egg white
• 70 g whipping cream
• salt
• pepper
• 50 g potatoes
• 2 shallots
• 150 ml vegetable broth (from the jar)
• 180 ml red wine
• 200 g spinach

Instructions

1. 1. Wash the spinach thoroughly and remove all tough stems.
2. 2. Peel the swede (rutabaga) and cut 50 grams of it into small cubes.
3. 3. Chop the rest of the swede into coarse chunks and place them in a pot.
4. 4. Add enough water to cover the swede pieces.
5. 5. Cook the swede until tender, which takes about 15 minutes.
6. 6. Drain the cooking water and let the swede drain well.
7. 7. Preheat the oven to 170 degrees Celsius.
8. 8. Whisk the egg whites with a pinch of salt until stiff peaks form.
9. 9. Puree the cooked swede until smooth.
10. 10. Stir the egg yolk and cream into the swede puree.
11. 11. Season the mixture with salt and pepper to taste.
12. 12. Transfer the swede mixture into a large bowl.
13. 13. Fold the raw swede cubes into the mixture.
14. 14. Gently fold the stiffly beaten egg whites into the mixture.
15. 15. Grease four soufflé molds generously with butter.
16. 16. Fill the soufflé molds with the mixture.
17. 17. Place the molds into a roasting pan that contains some water.
18. 18. Bake the soufflés in the oven for about 30 minutes.
19. 19. Peel the potatoes and dice them finely.
20. 20. Peel one shallot and chop it finely.
21. 21. Place the diced potatoes and chopped shallot into a pot.
22. 22. Pour 1/8 liter of vegetable broth over them.
23. 23. Cook the mixture until tender, which takes 15 minutes.
24. 24. Pour in 150 milliliters of red wine.
25. 25. Simmer the sauce until it has reduced by half.
26. 26. Drizzle the carp fillets with lemon juice.
27. 27. Pour 3 tablespoons of red wine over the fillets.
28. 28. Place the fillets into a buttered gratin dish.
29. 29. Lightly salt the fillets.
30. 30. Cover the dish with buttered parchment paper.
31. 31. Cook the carp fillets together with the soufflés in the oven for about 10 minutes.
32. 32. Peel the second shallot and chop it finely.
33. 33. Heat butter together with the remaining vegetable broth and the chopped shallot in a pot.
34. 34. Steam the spinach in the covered pot for 3 minutes.
35. 35. Blend the red wine sauce smooth using a hand blender.
36. 36. Slice the butter into thin slices.
37. 37. Stir the butter pieces into the sauce.
38. 38. Stir the thickened milk (Dickmilch) into the sauce.
39. 39. Season the sauce finally with salt and pepper.
40. 40. Plate everything and serve.

Nutrition per serving

• kcal: 413
• Protein: 31 g · Fett/Fat: 25 g · Carbs: 10 g