Carp in Cornflakes Crust on Black Radish Puree

First prepare the puree. To do this, peel and dice the radish and boil the radish cubes in the soup and lemon juice until soft.

When the radish is soft, add the whipped cream and finely puree the vegetables with the liquid. Season with salt, pepper and nutmeg and stir in the garden cress just before serving.

For the cornflake crust, finely crumble the cornflakes. Season the carp with salt, pepper and lemon juice. Dredge in flour, beaten egg and the cornflakes and fry in plenty of sunflower oil until golden brown.

For the nut butter, cream the butter. When the whey in the butter is golden, remove it from the heat and empty it through a fine straining cloth.

Spread the puree on a plate, drizzle 1-2 tablespoons of nut butter on top, place the fish on top and serve the cornflakes-crusted carp.

Preparation Tip:

Cornflake-crusted carp is a great, creative way to bring the popular fish to the table.

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