Carp Cutlet
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
26
🍽️ Servings
5
Description
Another beautiful recipe that is best saved for a leisurely weekend. From a popular American restaurant.
Ingredients
- Carp - 2½ kg
- Spanish onions - 26.5 oz
- Leek - 3.5 oz
- Fennel - 14.1 oz
- Ground Breadcrumbs - 5.3 oz
- Milk - 23 fl oz
- Rice Vinegar for Sushi - 2 fl oz
- Dashi powder - 0.4 oz
- Chicken Egg - 2 pieces
- Sweet Potato - 2 lbs
- Vegetable Oil - 2 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Soy Sauce - 5 fl oz
- Water - 3 fl oz
- Apple Wine - 3 fl oz
- Garlic - 2 cloves
- Lemon - 1 piece
- Sugar - 1.1 oz
- Onion - 1 head
- Wheat Flour - 5.3 oz
- Activated Baking Soda - ½ spoons
- Lotus Root - 1 piece
- Edamame Beans - 1.8 oz
- Nasturtium leaves - to taste
- Rice Paper - 1 piece
Step by Step guide
Step 1
Fillet the whole carp and divide the fillet in half. Dice one half into small cubes. Set the other half aside.
Step 2
Dice the celery stalk into random cubes. Slice the leek into 1 cm rings. Chop the fennel into random cubes. Cook the vegetables in a small amount of vegetable oil until tender.
Step 3
Soak the breadcrumbs in milk, then squeeze out the excess.
Step 4
Pass the remaining carp fillet, cooked vegetables, and bread through a meat grinder in succession. Combine all the stuffing ingredients, mix thoroughly, and knead until completely homogeneous.
Step 5
Coat the sweet potato with oil, bake at 180ºC (350ºF) for 30 minutes until soft, stirring regularly. Mash the cooked sweet potato with a fork into a coarse puree and smoke it. Shape into cubes.
Step 6
Combine soy sauce, water, white wine, garlic, the zest of one lemon, and sugar in a saucepan. Bring to a boil, then cool and strain.
Step 7
Slice the onion into thin rings using a mandoline or slicer. Prepare a mixture of flour and baking soda, toss the onion rings in it, shake off the excess flour, and deep-fry until golden brown. Drain on paper towels and let cool.
Step 8
Blanched edamame beans, remove from their skins. Dip the rice paper in the marinade and let it soak. Place the paper on a silicone mat, form a square patty in the center, and wrap it in the paper. Fry the patty on a griddle or skillet on all sides until caramelized and the filling is cooked through. The internal temperature should be 63-65ºC.
Step 9
Place the patty on a plate, top it with cubes of smoked sweet potato puree, edamame, a slice of lotus root, 2-3 nasturtium leaves, and rings of fried onion.
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