Amur Carp with Core Oil – Pumpkin Cream

Finely dice the Amur carp with core oil for the cream pumpkin flesh, season and stew with wine and spices (half covered) for about 10-15 minutes until soft, adding a little water. The pumpkin should be completely dry. Then puree very finely with pumpkin seed oil and season to taste. Possibly refine with crème fraîche.

Cupping the fish fillets (cut the flesh at very fine intervals). This will dissolve the bones during cooking. (In the case of carp or pike, this is because you can’t pluck them.) Season fillets, cut into fillets about 3 cm wide, and fry in olive oil on the skin side. When fillets become translucent, turn and finish frying with butter, garlic and herbs.

Drain the fillets on kitchen paper, drizzle with lemon juice and arrange the Amur carp with core oil with the pumpkin cream on hot plates.

Possibly serve with fine strips of zucchini, grated horseradish and drizzled with olive oil.

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