Carp Baked in Beer Batter on Vogerlsalat

For the carp, put the cinnamon bark, juniper berries, cumin, pepper and allspice seeds in a spice grinder. Put the cornstarch on a plate and season with the herb mixture. Pour the beer into a deep plate.

Cut the carp fillet into 4 to 5 cm pieces and season with salt. Alternate 3 times in a row, first in corn starch, then in beer and finally in corn starch on the other side.

Heat clarified butter and oil in a frying pan over low heat. Fry the breaded carp pieces until lightly browned all over, remove from the frying pan and drain on kitchen roll. Sprinkle with the juice of one lemon.

For the lettuce, clean the lettuce, rinse thoroughly and spin dry. Cut off the peas. Put them in a saucepan, add the clear soup, garlic, chili pepper and bay leaf spice and cook the potato pieces for about 20 minutes until soft.

Remove from the heat, add the thyme and lemon peel and leave to infuse for a few minutes. Remove the lemon peel, ghili pepper, thyme and bay spice one more time.

Add the sour cream, mustard, juice of one lemon and olive oil to the soft boiled potatoes form and blend everything together with a hand blender. Season the dressing with sherry, salt and sugar and stir in the chervil.

Mix the Vogerlsalat with the Erdapfel-Sauerrahm-Dressing. Divide the carp pieces evenly on flat plates and add the lettuce.

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