Carp with Potato Salad
- 700 grams Carp (ready to cook)
- Pastry flour
- 1 Tbsp vegetable oil (for cooking)
- 2 Tbsps butter
- 1 garlic clove
- 1 sprig thyme
- 600 grams potatoes (small, waxy)
- 1 Red onion
- 1 handful Arugula
- 200 grams Cherry tomatoes
- 3 Tbsps White vinegar
- freshly ground peppers
- 4 Tbsps vegetable oil
Peel and finely chop onion. Whisk vinegar with oil and season with sugar, salt and pepper. Scrub potatoes and cook in salted water for about 25 minutes. Drain and let evaporate briefly. Peel potatoes and cut into slices. Place potatoes and onion into a bowl and toss gently with marinade, season to taste.
Rinse and spin dry arugula, cut out hard stalks. Rinse and quarter tomatoes, remove seeds.
Cut carp into serving pieces, score skin gently and season with salt and pepper, dust skin lightly with flour.
Heat oil in a pan and cook fish, skin side down first, for about 3 minutes or until brown and crispy. Add some butter to the pan, reduce heat and turn fish over, add garlic and thyme to the pan and cook fish for another 3 minutes.
Arrange fish and potato salad on plates and garnish with tomatoes and arugula. Serve.