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Baked carp on corn salad

Baked carp on corn salad

Ingredients for Baked carp on corn salad

50 g Cornstarch
100 grams Dual-purpose flour
125 ml Beer
400 grams Carp fillets skinned
1 pinch Salt
70 grams Clarified butter for frying
70 grams Oil for frying
1 Prov Lemon juice
350 grams Lettuce
For the dressing:
70 ml Vegetable broth
3 / 4 tsp Spicy mustard
1 1 / 2 tbsp Red wine vinegar
4 tbsp Mild olive oil
1 pinch Salt
1 pinch Cayenne pepper
1 pinch Sugar
For the spice mill
1 tbsp Allspice
1 tbsp Cumin
1 tbsp Cinnamon
1 tbsp Pepper
1 tbsp Juniper

Baked carp on corn salad Directions

Mix cornstarch and flour. Season the mixture with ground pepper and place on a plate. The beer in a deep plate type.

The carp in four to five cm wide pieces. This largely removed the bones and add salt. Alternately two times in a row only in thickness, then turn into beer and finally again in starch flour mixture.

Heat a skillet over moderate temperature butter and oil. The breaded pieces of carp fry in it all around light. Then drain on kitchen paper and sprinkle with a few drops of lemon.

Clean the lettuce, wash and spin dry thoroughly. Broth, mustard and vinegar, the olive oil into it and give season with salt, cayenne pepper and sugar.

Turn the salad into the dressing and spread on a flat plate. The next pieces of carp damage.

Note: Lettuce leaves should always be spun dry before being dipped in the marinade so that the dressing is not diluted.


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