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Fried carp with beans, radishes, celery and lemon cream sauce


Croquet carp 45 g.
Canned Beans 8gr.
Lemon Sauce 5g.
Radish black 6gr.
Cream of celery 5g.
Lemon 5g.
Cherry sauce 3g.
Radish 2g.
frying oil
Flowers, mikrozelen


Croquettes of carp fry in deep fat and fry on a paper towel. Radish cut into slicer, blanch, drizzle with lemon juice and oil. Slices of radishes stored in cold water as a blank. With a pastry bag to transplant on a plate of cream of celery, lemon sauce. Put the remaining components.
Cream of celery. The root of the celery, boil until tender, chop with cheese until smooth, add fresh dill.
Croquet carp. Meat carp scroll several times through a meat grinder, salt, pepper. Roll the balls, breaded in flour, lezone, breadcrumbs.
Cherry sauce. Cherry juice is evaporated with cinnamon stick and star anise with an asterisk to the desired consistency.
Lemon sauce. Ginger rub on a fine grater, add lemon juice, let it brew. Strain, add the mayonnaise, juice of boiled beets.
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