- 2 pieces Carp fillet (à 180 g, ready to cook)
- freshly ground Pepper
- 2 tablespoons Pastry flour
- 2 tablespoons Butter
- 1 Pomegranate (Triggered cores)
- 1 bunch Tarragon
- 1 Lemon (in slices)
Rinse the fish, pat dry, sprinkle with lemon juice and season with salt and pepper. Place flour in a shallow dish and turn the fillets in it, shaking off any excess flour.
Rinse lettuce leaves and tarragon, pat dry and transfer to plates.
Heat the butter in a skillet over medium heat and saute the carp fillets until golden brown and cooked through, 3 - 4 minutes per side. Place the carp on top of the salad, sprinkle with pomegranate seeds and top with lemon slices.