Carp with Raisin Almond Crust and Paprika Cream

Rinse carp, fillet and score (cup) the bones. Score the fillets diagonally on the skin side about 3 mm thick, season with salt, pepper and juice of one lemon. Heat butter and olive oil in a frying pan and fry carp fillets in it. Mix all ingredients for the crust and coat the carp fillets with it 3 – 4 mm thick. Put the carp fillets in the oven preheated to 170-180 °C and cook for about 12 minutes (depending on the corn starch of the fillets). If the crust takes color too quickly, cover with aluminum foil.

For the bell pepper cream, sauté the peeled, finely chopped shallots in butter. Add the diced bell bell pepper. Deglaze with Noilly Prat and white wine. Add juice of one lemon, cream, chicken broth, thyme, honey and clove. Cook cream of paprika for 5 to 7 min until reduced.

Season with salt and pepper. Blend with a hand blender and strain through a fine sieve.

For the garnish, cut red, yellow and green bell pepper flesh into lozenges. Arrange the carp fillets on the bell pepper cream. Garnish with the bell pepper lozenges.

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