Carp with Apple
Ingredients
- 1,200 gCyprinus carpio (filleted with skin)
- 3 pcMalus domestica Borkhausen Gala (peeled and wedged)
- 2 pcYellow onion (thinly sliced)
- 50 gUnsalted butter
- 150 mlDry white wine
- 100 mlCream
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 0.5 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 mlFish stock (ready to use)
Method
Pearly carp flesh that flakes under the fork, contrasted by the sharp acidity of melting apples. The sauce, finished with butter and cream, coats the fish in a glossy, golden veil.
- 1
Scale and gut the carp if necessary. Fillet the fish or ask the fishmonger to do it. Cut into even portions. Season with grey sea salt and a squeeze of lemon juice to firm up the flesh.
- 2
Peel the apples and onions. Thinly slice the onions. Cut the apples into thick wedges. In a sauté pan, melt the butter until foaming. When it sizzles, brown the apple wedges until tender but still holding their shape.
- 3
Remove the apples and set aside. In the same fat, sauté the onions without browning. Place the carp fillets skin-side down. Sear for 2 minutes, then deglaze with the dry white wine and the fish stock. Reduce by half.
- 4
Add the cream and return the apples to the pan. Cover and poach over low heat. The sauce should reduce until it coats the back of a spoon. Adjust seasoning with ground black pepper and chopped flat-leaf parsley at the last moment.
Frequently asked questions
How do you get this dish right?
- Avoid handling the carp fillets too much during cooking, as the flesh is delicate.
- Use apples that hold their shape like Gala or Canada to prevent them from turning into applesauce.
- If the sauce is too thin, remove the fish and reduce over high heat before whisking in a knob of butter.
How long does this dish keep?
Eat immediately. Braised fish does not reheat well as it dries out the flesh.
