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INGREDIENTS
- 4 carp fillets with skin, 200 g each
- 100 ml dry white wine
- 100 g butter
- 60 g plain flour
- 12 sage leaves
- pepper
- salt
WINE PAIRING
- The best choice for fish cuisine are light and less aromatic wines. Choose from white and rosé.
INSTRUCTIONS
- 1Preheat the oven to 180 °C.
- 2Season the fillets with salt and pepper on all sides and coat them in plain flour. Tap off any excess flour with your hand.
- 3In a non-stick pan over medium heat, melt 50 g of butter. Place the fish skin-side down and cook for 1.5 minutes. Reduce the heat to one-third, flip the fish, and cook for half a minute on the other side. Remove it from the pan, place it skin-side up on a baking sheet, and bake in the preheated oven for 7 minutes.
- 4Reheat the pan in which you cooked the fish, along with the drippings, over higher heat, add the sage leaves, and pour in the wine. Deglaze the pan until only the fat remains. Add 150 ml of water and let it boil for 1 minute. Then remove the pan from the heat.
- 5Stir the remaining chilled butter, cut into cubes, into the drippings. Season lightly with salt. Pour the butter sauce over the seared carp pieces.
Tip
Use smaller sage leaves – they are younger and more flavorful. If you only have large ones, chop them coarsely.
You can substitute wine with lemon juice. In that case, use the juice from half a fresh lemon.
If you like fish tarter, drizzle it with more lemon.
Crispy white bread, potatoes, or roasted vegetables are suitable with this dish.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef