Carp steak with penne and fruity tomato sauce

Ingredients for 4 servings:

• 250 g tomatoes, pureed
• 200 g tomatoes, chopped
• 100 ml cream
• 6 cherry tomatoes
• 1 tbsp syrup (blackcurrant syrup)
• ½ tsp salt
• ½ tsp pepper
• ½ tsp onion powder
• ½ tsp basil, dried
• ½ tsp oregano, dried
• ½ tbsp olive oil
• ½ tbsp balsamic vinegar
• 400 g penne, pre-cooked
• 900 g carp steak(s)
• Sea salt and pepper from the mill
• Rye flour type 1150
• Sunflower oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

For the sauce, score the cherry tomatoes and blanch them in boiling water, then let them cool, peel them, and halve them. Mix the pureed and chopped tomatoes together. Add the blackcurrant syrup, oil, vinegar, herbs, and spices and bring the sauce to a boil. Add the cream and bring back to a boil, then add the cherry tomatoes and bring back to a boil. Keep warm until ready to serve. For the carp and pasta, fill a pressure cooker with about 3 cm of water and bring to a boil. Place the carp steak in the lower steamer basket and the penne in the upper sieve basket to heat through. Once the water boils, reduce the heat to half and steam for about 10 minutes. Cut the carp steaks into portions. Season generously with sea salt and mixed pepper, and coat all over in rye flour. Then fry in a pan with plenty of sunflower oil for about 2-3 minutes. Arrange the carp steaks with the noodles and sauce and serve.