Baked carp in a poppy seed crust with blue potato salad

Ingredients for 4 servings:

• ½ large carp, the ready-to-cook, boned fillet
• 3 eggs
• 60 g breadcrumbs
• 40 g poppy seeds
• 100 g flour, smooth
• Salt
• Oil, tasteless
• 10 m.-sized potatoes, blue or normal waxy
• n. B. Caraway
• e.g. parsley
• some cucumber juice
• n. B. Salt
• 3 gherkins
• 2 tbsp mayonnaise
• 125 g sour cream

Instructions

Working time approx. 50 minutes; Rest time approx. 10 minutes; Total time approx. 1 hour

traditional carp – with a twist

For the blue potato salad, cook the potatoes in a broth made with caraway and parsley and peel while still warm. Finely slice the potatoes and marinate them while still lukewarm with a little pickle juice and salt. Let them marinate for about 10 minutes. In the meantime, finely dice the gherkins. Drain any remaining liquid from the potatoes and add the diced gherkins. Carefully mix with the mayonnaise and sour cream. Let them marinate for a while. Pat the finished, deboned carp fillet dry with a paper towel. Score the skin every 5 cm. Now salt the fillet well all around – including the cut surfaces inside! Then cut the carp fillet into equal-sized pieces (larger or smaller, as desired). Lightly salt the oil (this will reduce splashing) and heat it in a deep pan. Mix the breadcrumbs and poppy seeds. Coat the fish pieces first in flour, then in the beaten and lightly salted eggs, and finally in the breadcrumbs and poppy seed mixture. Do not press the coating down, or it won’t puff up! Slowly fry the carp pieces in hot oil. Drain on kitchen paper. Arrange the fish fillets on plates with the blue potato salad and serve. Serve with lamb’s lettuce and tartar sauce. Tip: Regular parsley potatoes also go very well with the fish fillet. You can also use any other firm-fleshed fish fillet.