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🍽️ Pan-seared Carp Fillets with Caramelized Grapes and Root Vegetable Puree

429 kcal · 30 min · 4 servings

Ingredients

• 200 g Parsnips (2 Parsnips)
• 150 g large Carrots (1 large Carrot)
• 200 g large Potatoes (1 large Potato)
• 100 g small Shallots
• 200 g small blue Grapes (seedless)
• 200 g small light Grapes (seedless)
• 500 g Carp fillet (with skin; order in advance from the fishmonger)
• Salt
• Pepper
• 2 small Lemons
• 2 tbsp Rapeseed oil
• 125 ml light Grape juice
• 3 tbsp liquid Honey
• 125 ml Milk (1.5% fat)
• Nutmeg

Instructions

1. 1. Rinse the parsnips, carrots, and potatoes under running water.
2. 2. Peel the parsnips, carrots, and potatoes.
3. 3. Dice the peeled root vegetables into very small cubes.
4. 4. Peel one shallot and dice it finely as well.
5. 5. Thoroughly wash the grapes.
6. 6. Remove the grapes from the stems and place them in a bowl.
7. 7. Pour boiling water over the grapes.
8. 8. Let the grapes steep in the hot water for 30 seconds.
9. 9. Drain the hot water using a sieve.
10. 10. Rinse the grapes immediately with cold water.
11. 11. Let the grapes drain in the sieve.
12. 12. Peel the skin off the grapes using a small knife.
13. 13. Peel the remaining shallots.
14. 14. Halve the peeled shallots.
15. 15. Rinse the carp fillets under cold water.
16. 16. Pat the fillets completely dry with kitchen paper.
17. 17. Season the fillets with salt and pepper.
18. 18. Wash the lemons under running water.
19. 19. Dry the lemons.
20. 20. Halve the lemons.
21. 21. Squeeze the juice from the lemons.
22. 22. Drizzle some lemon juice onto the flesh side of the carp fillets.
23. 23. Heat half a tablespoon of oil in a frying pan.
24. 24. Add the halved shallots to the hot pan.
25. 25. Sauté the shallots over medium heat for 2 to 3 minutes until translucent.
26. 26. Stir in the grape juice, lemon juice, and honey.
27. 27. Let the mixture simmer in the open pan over medium heat for 2 minutes.
28. 28. Add the peeled grapes to the sauce.
29. 29. Caramelize the grapes over medium heat for about 3 minutes until light brown.
30. 30. Stir frequently during this process.
31. 31. Keep the grape sauce warm.
32. 32. Heat one tablespoon of oil in a large frying pan.
33. 33. Place the carp fillets in the pan skin-side down.
34. 34. Fry the fillets over high heat for about 4 minutes until crispy.
35. 35. Turn the fillets over.
36. 36. Cook the underside over medium heat for another 4 to 5 minutes.
37. 37. Keep the cooked fillets warm.
38. 38. Heat the remaining oil in a saucepan.
39. 39. Sauté the diced shallot until translucent.
40. 40. Add the cubes of parsnip, carrot, and potato.
41. 41. Sauté the vegetables, stirring occasionally, for 3 to 4 minutes.
42. 42. Pour the milk into the pot.
43. 43. Bring everything to a boil over medium heat, stirring occasionally, for 5 to 6 minutes.
44. 44. Season the puree with salt and pepper.
45. 45. Grate some nutmeg into the mixture.
46. 46. Mash the vegetables into a puree using a potato masher.
47. 47. If the puree is too thick, stir in a little more hot milk.
48. 48. Cut the carp fillets into thick strips as desired.
49. 49. Arrange the fish strips on top of the caramelized grapes.
50. 50. Serve the dish with the root vegetable puree.

Nutrition per serving

• kcal: 429
• Protein: 30 g · Fett/Fat: 13 g · Carbs: 45 g