Carp Steaks with Sauce

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Carp Steaks with Sauce
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
Ingredients
4
Carp cutlets (about 180 grams)
1
untreated Lemon (juice)
freshly ground Pepper
400 milliliters
4 tablespoons
1 tablespoon
2 tablespoons
1 pinch
2 teaspoons
Cornstarch (mixed with 2 teaspoons water)
2 tablespoons
peeled almonds
200 grams
fresh Morel
2 tablespoons
cilantro leaf (for garnish)
Lemon wedges (for serving)

Preparation steps

1.

Rinse the fish, pat dry, and sprinkle with lemon juice. Season with salt and pepper. Place the carp pieces in a (bamboo) steamer and cover. Heat the fish stock in a wok or pot, cover, and steam the fish about 10–12 minutes. Remove and keep warm. To make the sauce, mix the soy sauce, 1 tablespoon rice wine, and oyster sauce with the stock. Season with sugar, salt, and pepper.

2.

Mix the cornstarch slurry into the sauce, add the nuts, and bring to a boil. Season to taste. Clean the morels and sauté them for several minutes in hot peanut oil. Add to the fish. Serve fish with sauce on top. Garnish with cilantro and lemon wedges.