Waldviertel Carp with Parsley Potatoes

The firm flesh of the carp, which often has a slightly musty flavor in free-range specimens, is given a fresh touch by the juice of a lemon and tart apples.

Crush garlic to a paste in a mortar. Squeeze the lemons.

Rub the carp fillets with the garlic, drizzle with the juice of one lemon. Mix bread crumbs, pepper & salt and red bell pepper.

Grease a gratin dish with a little butter. Peel apples, remove core, cut into thin slices. Peel onion, cut into (half) rings. Put both in the gratin dish and spread evenly. Turn fillets in breadcrumbs to the other side and pat down so they are coated with only a thin layer of seasoned flour. Place skin side down in the baking dish. Drizzle with the melted butter and roast at 220 °C in a heated oven for 20 minutes. The fillets should be firm but not falling apart. During roasting, drizzle with butter two or three times.

In the meantime, remove the skin from the apples, which are intended as a side dish, and peel the onions. Remove the core, cut apples into slices, onion into (half) rings. Sauté lightly in butter until onions are translucent. Boil the potatoes in salted water, peel them on the spot and fry them in a little bit of butter until they are golden brown. Sprinkle with finely chopped parsley. Offer both with the carp fillets.

Tip:

Parsley potatoes turn out best

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