Carp cutlets
1 serving
30 minutes
Carp cutlets are a refined dish of Italian cuisine that combines the tenderness of fish with the rich flavor of pistachio puree. Carp, known for its juiciness, undergoes careful processing: its fillet is minced with onion and butter, making the cutlets incredibly soft. The pistachio puree, made by soaking and whipping the nuts, adds a nutty depth and sophistication to the dish. A garnish of fresh mixed salad and tomatoes adds lightness and freshness, creating a harmonious combination. This dish is perfect for special occasions when one wants to enjoy the elegance of flavor and richness of textures. It can be served with white wine that highlights the subtle notes of creaminess and nuttiness.
1
Pass the carp fillet through a meat grinder with onion and butter. Form 2 patties from the resulting minced meat. Fry on both sides in a pan over high heat and finish cooking in the oven.
- Wild carp: 200 g
- Onion: 20 g
- Butter: 15 g
2
Soak the pistachios for 12 hours, blend well in a blender, and whip with butter. Add salt.
- Pistachios: 30 g
- Butter: 15 g
- Salt: 3 g
3
Place two fried cutlets on the pistachio puree, garnish with 10g of mixed salad and diced tomatoes.
- Pistachios: 30 g
- Wild carp: 200 g
