Carp Gugelhupf on Creamed Savoy Cabbage

Carpfish cake: Cut the bread into cubes. Cut the bacon into thin strips and roast until very crispy. Add shallots and garlic and toss briefly. Deglaze with the whipped cream. Cut the carp fillet into large cubes and add with parsley and the egg yolks, season with salt and pepper and mix well. Whip the egg whites with salt until stiff and mix carefully. Fill the cake tin, add butter and bake in a heated oven at 160 °C for about 45 minutes or in a multi steamer at 170 °C for about half an hour.

Creamed savoy cabbage: Remove the stem from the savoy cabbage head in a cone shape, remove the outer leaves. Blanch the remaining leaves in salted water and place on kitchen roll to drain. Remove the thick leaf veins in a wedge shape. Separate the leaves, cut first into strips, then into cubes. Heat the butter in a saucepan and sauté the onions and bacon until translucent. Add white wine, clear soup and whipping cream and cook until you get a creamy consistency. Season with salt, pepper and nutmeg, add the sliced cabbage and steam until soft. Just before serving, fold in the whipped cream as well as the parsley.

Serve: Divide the creamed savoy cabbage evenly among plates, arrange the slices of gugelhup on top and garnish with fresh parsley.

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