For 4 persons:
600g carp fillet
Salt
1 tablespoon all-purpose flour
200g butter
1 tablespoon crushed caraway seeds
Pea pyré:
4 potatoes (120g)
320g frozen peas
400ml cooking cream
Salt
100g butter
Riesling sauce:
4 shallots
100g butter
400ml fish broth
400ml white wine
200ml cooking cream
Salt and freshly ground pepper
Boil the potatoes in salted water until tender. Finely chop the shallots and sauté them in butter until translucent, then pour in the fish broth and white wine. Let the liquid reduce gently by a third, then add the cream. Continue to cook until the desired thickness is reached, season with salt and pepper, and strain through a fine sieve.
Briefly cook the peas in cream until they soften and the cream thickens. You can use frozen peas—just blanch them in hot water or let them thaw. Add the cooked, drained potatoes, season with salt, and blend with an immersion blender until smooth. Add the butter, let it melt gently, and stir to combine.
Preheat the oven to 190°C. Make a few shallow cuts in the skin of the carp to prevent it from curling during baking, then season with salt and coat in flour. In a pan, slowly heat the butter with the caraway seeds until fragrant. Increase the heat, place the carp in the pan skin-side down, and fry until golden brown, about 5-8 minutes. Carefully transfer the carp to a roasting pan, skin-side up, and roast in the preheated oven for about 5 more minutes.
The recipe for Restaurant-Guide.cz was provided by restaurant Žofín Garden.