Onion Carp

For the onion carp, cut the carp fillets into slices, season with salt and pepper and sprinkle with lemon juice. Turn in flour and fry in hot olive oil on both sides. Keep warm.

In the remaining fat, fry the sliced onions and garlic. Deglaze with white wine, reduce slightly (let it boil down) and add about 125 ml of water. Add bay leaf and clove and let everything boil.

Mix very little flour with a little water and use it to lightly thicken the liquid. Stir butter flakes and chopped parsley into the onions. Season to taste with a pinch of sugar.

Arrange the onions on plates and place the fried carp pieces on top.

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