Carp fillet Andalusia

Ingredients for 4 servings:

• 600 g carp fillet, fresh
• 400 g tagliatelle pasta, green or tricolore
• 100 g mushrooms
• 4 cloves garlic
• 4 spring onions
• 4 slices of ham (Serrano ham)
• Basil, fresh
• Fish seasoning (adobe powder) or:
• Cumin and oregano
• salt and pepper
• Garlic and onion powder
• some olive oil
• lemon juice
• possibly Madeira and milk

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Have the fishmonger skin the carp fillet and bone it, but leave the skin on. Grease a stoneware roasting pan with olive oil. Slightly squash the garlic cloves and add them to the roasting pan, skin on included. Clean the spring onion, peel off the outer layer, and trim about half of the green part. Then halve the onion lengthwise and spread it on the bottom of the roasting pan. Rub the fish fillets thoroughly with the adobo powder or ground spices and place them in the roasting pan. Roughly cut the mushrooms into thirds or halves and spread them in the roasting pan. Top each carp fillet with basil and coriander and finish with a slice of Serrano ham. Drizzle with lemon juice (sparingly) and extra virgin olive oil and place in the oven at 190°C for about 15-20 minutes (depending on the thickness of the fillets). Meanwhile, cook the pasta until al dente. Then you have two options: Either place the pasta on a plate and arrange the fish and side dishes on top. The second option: Toss the pasta in a little olive oil, place it on a plate, and grate some hard cheese on top. Arrange the fillet with herbs and Serrano cheese on top, then arrange the roasted vegetables nicely on top. Then deglaze the resulting broth in a roasting pan with a little lemon juice, Madeira wine, and water, season, thicken with milk, and reduce slightly. Pour this sauce over the finished dish.