Sautéed Carp
The protein-rich carp is not only suitable for fitness fans, but for everyone. The polyunsaturated omega-3 fatty acids from freshwater fish ensure better concentration and a good memory. Calcium and phosphorus is the perfect combination to strengthen bones and keep teeth healthy.
To avoid nasty pointed spots when opening the pomegranate, the skin should first be cut lengthwise four times. Then open the pomegranate in a bowl of water and remove the seeds under water.
Ingredients
- Ingredients
- 2 pcs Carp (about 180 grams, ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps Pastry flour
- 2 Tbsps butter
- 1 pomegranate (seeds)
- 1 bunch Tarragon
- Lettuce
- 1 lemon (in slices)
Preparation steps
Rinse fish, pat dry, sprinkle with lemon juice, and season with salt and pepper. Place flour in a shallow dish and dredge the fillets in it. Knock of excess flour.
Rinse and dry lettuce leaves and transfer to plates.
Sauté fish in a skillet in hot butter over medium heat for about 3–4 minutes on each side. Place fillets on the salad. Sprinkle with pomegranate seeds. Garnish with lemon slices to serve.