Spicy Pepper Carp

For the spicy pepper carp, salt and pepper the fish fillets, sprinkle with lemon juice, top with garlic slices and sprinkle with parsley.

Cover and let marinate in a cool place for 3 hours.

Heat THEA, press fish fillets skin side down in flour and fry, floured side down, in THEA until nicely colored, turn and slowly finish frying.

Remove from pan and keep warm.

Cut root vegetables into matchstick-sized pieces, onions and leeks into rings and roast lightly in the roasting residue.

Deglaze with wine, stir through and cook until al dente. Finally add the cream with parsley and peppercorns and simmer until a plump consistency is obtained.

Arrange the fish fillets with the root sauce, garnish with lemon wedges and parsley sprigs and serve the spicy pepper carp.

Preparation Tip:

The best accompaniment to the pepper carp is boiled potatoes.

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