Carp Cutlet

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

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.

Soak the crackers in milk and squeeze them out.

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.

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.

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

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.

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.

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.