Carp fillet with smoked apple sauce, brussels sprouts and potato croquettes.
Carp 60g.Applesauce 45gr.Brussels sprouts 45gr.25g potato croquettes.Flowers 1g.1g salt.A mixture of peppers 1g.Semola flour 10g.Vegetable oil 10g.Butter 10g.1g balsamic cream.Raspberry Cream 1 g.
In the carp from the bones can not get rid of, so I take only the rib portion, previously removing large bones. Thus, the two-pound carcass would be about 200 grams of pure boneless fillets. The rest goes to the fish broth, gravy, stuffing, etc. To salt, pepper, breaded in semole and fry in oil mixture.Applesauce. Apple cored, fill the hole with honey, a little pruning skin to burst it evenly. Bake in the oven at 180 ° C * with the smoke of alder sawdust. Grind the finished apple in a blender, rub through a sieve.Brussels sprouts cook for a couple, kollernut in butter, salt, pepper.Potato croquettes fried in deep fat.Raspberry cream. Crushed raspberries in a blender with olive oil, honey. Rub through a sieve. Decorate the dish with flowers.