(approx. 50 min.) Clean the potatoes, remove the skin, steam a little and cut into slices. Remove the skin from the onions and dice finely. Clean endive and cut into strips. Cut one lemon into slices, halve the other and squeeze the juice.
Pluck the tomatoes and clean them. Separate the egg yolks from the egg whites and whip the egg whites until stiff. Mix flour, malt beer and egg yolks well, season with salt, pepper and chili flakes, now fold in the beaten egg white.
Heat the clear soup, add the onions, fold in the mustard, add the vinegar and cooled pressed olive oil. Pour the marinade over the potatoes, mix well, fold in the chives and parsley, season with salt and season with pepper. Leave the lettuce to soak for about ten minutes, then fold in the endive.
Cut the carp fillet into pieces, season with salt and pepper, sprinkle with the juice of one lemon, then turn it in flour on the other side, pull it through the batter, drain a little and finish it in hot olive oil on both sides until golden. Fry lemon slices and cherry tomatoes briefly, arrange with the fish on a flat plate. Pile the potato salad next to it. Cut the cress into small pieces and sprinkle on top.
Our tip: It is best to use fresh herbs for a particularly good flavor!