Recipes

Christmas carp with polenta scales

  • #Regional
  • #spermidine
Difficulty level: difficult
  • 150 Min. Preparation time
  • 4Portions
  • 160 °COber-/Unterhitze

Polenta scales

  • 1 cup Steirerkraft 1-minute polenta, coarse
  • 1.5 cups water
  • Salt, nutmeg
  • Zest of 1 organic lemon
  • 50 g alpine cheese (finely grated)

Celery purée

  • 450 g celery (finely diced)
  • 400 ml whipping cream
  • 3 tbsp horseradish (freshly grated)
  • Salt

Scarlet runner bean and kohlrabi vegetable medley

  • 2 small kohlrabi
  • Butter (for frying)
  • 4 tbsp diced mixed vegetables (e.g. carrots, celery, yellow carrots)
  • 100 g Steirerkraft ready-to-eat scarlet runner beans PDO
  • Salt, pepper (freshly ground)
  • 4 tbsp roasted onions
  • 2 tbsp Steirerkraft pumpkin seeds, chopped
  • 1/2 bunch of chives (finely chopped)

Mustard foam

  • 1 tbsp mustard seeds
  • 1 tsp Dijon mustard
  • 100 ml fish stock
  • 150 ml whipping cream
  • Salt, sugar

Carp

  • 4 carp fillets, each approx. 150 g, with pin bones removed
  • Salt, pepper and coriander (freshly ground)
  • 1 egg (for coating)
  • Olive oil (for frying)

Seed oil drops

  • 3 tbsp glucose syrup
  • 3 tbsp Steirerkraft pumpkin seed oil PGI
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Preparation

  1. To make the polenta slices, bring the water to the boil in a pan and add salt, pepper and some grated nutmeg. Stir in the polenta and cook briefly. Turn off the heat and allow the polenta to swell; then stir in the alpine cheese and lemon zest. Shape the polenta into a roll (approx. 2 cm in diameter) on greaseproof paper, wrap the roll in the paper and chill for at least 2 hours.
  2. To make the purée, put the celery, cream and horseradish in a pan, bring to the boil and simmer for about 10 minutes, stirring frequently, until the celery is soft. Purée the mixture with a hand blender and season with salt.
  3. Put the scarlet runner beans in a sieve, rinse and drain. Peel and slice the kohlrabi and fry it in foamed butter for 4 minutes. Then add the diced vegetables and scarlet runner beans and sauté briefly. Season with salt and pepper. Before serving, dress the vegetables with roasted onions, pumpkin seeds and chives.
  4. To make the mustard foam, first roast the mustard seeds gently in a pan without fat. Add the mustard and fish stock and bring the mixture to the boil. Add the cream, season with salt and sugar and let the sauce simmer for a while. Then mix the mustard sauce well with a hand blender.
  5. Season the carp fillets with salt, pepper and coriander and brush with beaten egg. Remove the chilled polenta roll from the refrigerator and cut it into thin slices. Lay the polenta slices on the carp fillets like scales. Put a layer of oil about 1 cm deep in a frying pan and heat it, place the fish fillets in the oil with the polenta side down and fry until crisp. The fish fillets should not be in the oil – only the polenta scales. Then place the fish fillets on a baking sheet and cook in an oven pre-heated to 160 °C top/bottom heat for 2 minutes until cooked.
  6. Arrange the carp fillets on plates with the celery purée and the kohlrabi mixture. Give the mustard foam another quick whizz with the hand blender and place small dabs of foam on the plates. In addition, you can surprise your guests with a particularly pretty decorative effect. Put the glucose syrup in a small bowl and carefully pour the pumpkin seed oil into the middle. Using a tablespoon, scoop up some pumpkin seed oil and an equal quantity of glucose syrup (without letting the two liquids mix) and quickly draw a line with them on the plate. This produces a pretty line of pearls – with a “lotus effect”.
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1-minute-polenta coarse-grain

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Scarlet runner beans ready-to-eat

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Preparation­video

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Christmas carp with polenta scales

Difficulty level: difficult
  • 150 Min. Preparation time
  • 4 Portions
  • 160 °C Ober-/Unterhitze

Polenta scales

  • 1 cup Steirerkraft 1-minute polenta, coarse
  • 1.5 cups water
  • Salt, nutmeg
  • Zest of 1 organic lemon
  • 50 g alpine cheese (finely grated)

Celery purée

  • 450 g celery (finely diced)
  • 400 ml whipping cream
  • 3 tbsp horseradish (freshly grated)
  • Salt

Scarlet runner bean and kohlrabi vegetable medley

  • 2 small kohlrabi
  • Butter (for frying)
  • 4 tbsp diced mixed vegetables (e.g. carrots, celery, yellow carrots)
  • 100 g Steirerkraft ready-to-eat scarlet runner beans PDO
  • Salt, pepper (freshly ground)
  • 4 tbsp roasted onions
  • 2 tbsp Steirerkraft pumpkin seeds, chopped
  • 1/2 bunch of chives (finely chopped)

Mustard foam

  • 1 tbsp mustard seeds
  • 1 tsp Dijon mustard
  • 100 ml fish stock
  • 150 ml whipping cream
  • Salt, sugar

Carp

  • 4 carp fillets, each approx. 150 g, with pin bones removed
  • Salt, pepper and coriander (freshly ground)
  • 1 egg (for coating)
  • Olive oil (for frying)

Seed oil drops

  • 3 tbsp glucose syrup
  • 3 tbsp Steirerkraft pumpkin seed oil PGI
Warenkorb Icon Shop products online

Preparation

  1. To make the polenta slices, bring the water to the boil in a pan and add salt, pepper and some grated nutmeg. Stir in the polenta and cook briefly. Turn off the heat and allow the polenta to swell; then stir in the alpine cheese and lemon zest. Shape the polenta into a roll (approx. 2 cm in diameter) on greaseproof paper, wrap the roll in the paper and chill for at least 2 hours.
  2. To make the purée, put the celery, cream and horseradish in a pan, bring to the boil and simmer for about 10 minutes, stirring frequently, until the celery is soft. Purée the mixture with a hand blender and season with salt.
  3. Put the scarlet runner beans in a sieve, rinse and drain. Peel and slice the kohlrabi and fry it in foamed butter for 4 minutes. Then add the diced vegetables and scarlet runner beans and sauté briefly. Season with salt and pepper. Before serving, dress the vegetables with roasted onions, pumpkin seeds and chives.
  4. To make the mustard foam, first roast the mustard seeds gently in a pan without fat. Add the mustard and fish stock and bring the mixture to the boil. Add the cream, season with salt and sugar and let the sauce simmer for a while. Then mix the mustard sauce well with a hand blender.
  5. Season the carp fillets with salt, pepper and coriander and brush with beaten egg. Remove the chilled polenta roll from the refrigerator and cut it into thin slices. Lay the polenta slices on the carp fillets like scales. Put a layer of oil about 1 cm deep in a frying pan and heat it, place the fish fillets in the oil with the polenta side down and fry until crisp. The fish fillets should not be in the oil – only the polenta scales. Then place the fish fillets on a baking sheet and cook in an oven pre-heated to 160 °C top/bottom heat for 2 minutes until cooked.
  6. Arrange the carp fillets on plates with the celery purée and the kohlrabi mixture. Give the mustard foam another quick whizz with the hand blender and place small dabs of foam on the plates. In addition, you can surprise your guests with a particularly pretty decorative effect. Put the glucose syrup in a small bowl and carefully pour the pumpkin seed oil into the middle. Using a tablespoon, scoop up some pumpkin seed oil and an equal quantity of glucose syrup (without letting the two liquids mix) and quickly draw a line with them on the plate. This produces a pretty line of pearls – with a “lotus effect”.
Print recipe
Zubereitung Icon
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