Carp Cutlet

5 servings

30 minutes

Another beautiful recipe that is best put off until a leisurely weekend. From the Delicatessen restaurant

Energy value per serving

• Calories: 1274.2
• Proteins: 116.6g
• Fats: 36.5g
• Carbohydrates: 119.6g

Ingredients

• Carp: 2.5 kg
• White onion: 750 g
• Leek: 100 g
• Fennel: 400 g
• White crackers: 150 g
• Milk: 700 ml
• Rice vinegar: 60 ml
• Dashi broth dry: 10 g
• Chicken egg: 2 pc
• Sweet potato: 1 kg
• Vegetable oil: 70 ml
• Salt: to taste
• Ground black pepper: to taste
• Soy sauce: 150 ml
• Water: 100 ml
• White wine: 100 ml
• Garlic: 2 clove
• Lemon: 1 pc
• Sugar: 30 g
• Onion: 1 head
• Wheat flour: 150 g
• Soda: 0.5 tsp
• Lotus root: 1 pc
• Edamame beans: 50 g
• Nasturtium flowers: to taste
• Rice paper: 1 pc

Cooking steps

1. Fillet a whole carp and divide the fillet in half. Cut one part into small cubes. Set the other part aside.

   Required ingredients:

   • Carp: 2.5 kg

2. Cut the celery stalk into random cubes. Slice the leek into 1 cm rings. Cut the fennel into random cubes. Cook the vegetables with a small amount of vegetable oil until soft.

   Required ingredients:

   • Leek: 100 g
   • Fennel: 400 g
   • Vegetable oil: 70 ml

3. Soak the crackers in milk and squeeze them out.

   Required ingredients:

   • White crackers: 150 g
   • Milk: 700 ml

4. Pass the remaining carp fillet, cooked vegetables, and bread through a meat grinder in sequence. Combine all the filling components, knead the mixture thoroughly, and beat until completely homogeneous.

   Required ingredients:

   • Carp: 2.5 kg
   • Leek: 100 g
   • Fennel: 400 g
   • White crackers: 150 g

5. Coat the sweet potato with oil, bake at 180ºC for 30 minutes until soft, stirring regularly. Mash the cooked sweet potato with a fork into a coarse puree and smoke it. Form into cubes.

   Required ingredients:

   • Sweet potato: 1 kg
   • Vegetable oil: 70 ml

6. Combine soy sauce, water, white wine, garlic, zest of one lemon, and sugar in a saucepan, bring to a boil, cool down, and strain.

   Required ingredients:

   • Soy sauce: 150 ml
   • Water: 100 ml
   • White wine: 100 ml
   • Garlic: 2 cloves
   • Lemon: 1 piece
   • Sugar: 30 g

7. Slice the onion into thin rings using a mandoline or slicer. Prepare a mixture of flour and baking soda, coat the onion rings, shake off excess flour, and deep fry until golden brown. Drain on paper towels and cool.

   Required ingredients:

   • Onion: 1 head
   • Wheat flour: 150 g
   • Soda: 0.5 teaspoon

8. Blanched edamame beans, remove from the skin. Dip rice paper in marinade and let it soak. Place the paper on a silicone sheet, form a square patty in the center, and wrap it in the paper. Fry the patty on a cooking surface or pan on all sides until caramelized and the filling is cooked. The internal temperature should be 63-65ºC.

   Required ingredients:

   • Edamame beans: 50 g
   • Rice paper: 1 piece

9. Place the cutlet on a plate, top with cubes of smoked sweet potato puree, edamame, a slice of lotus root, 2-3 nasturtium leaves, and rings of fried onion.

   Required ingredients:

   • Lotus root: 1 piece
   • Edamame beans: 50 g
   • Nasturtium flowers:  to taste
   • Onion: 1 head