Carp on a Bed of Vegetables

Marinate carp fillets with spices and let stand for about 15 minutes. Clean vegetables, cut into small, pleasing pieces, boil carrots and celery briefly in water or vegetable stock until tender, drain, rinse with cold water and set stock aside. Fry the carp fillets preferably in a non-stick pan, lay them out and keep warm. Add vegetables to pan and toss well, deglaze with white wine and pour in vegetable stock and reduce slightly, thicken with starch mixed in a little stock. Season to taste. Arrange on plates, place carp fillets on top and serve with basil and sprinkled with finely chopped parsley. Prepare with other vegetables: such as asparagus, yellow beets, … The vegetables can be additionally refined with cream or créme fraîche. It goes well with salted potatoes, basmati rice or pasta.

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