Wild Carp with Smoked Fish Sauce, Cabbage and Potatoes

For the smoked fish sauce, cut up the smoked fish. Chop the onion and sauté briefly in butter. Add the smoked fish and sauté briefly. Extinguish with white wine, reduce for five minutes and pour in fish stock and cream. Cook on low heat for ten minutes. Add the sour cream, mix with a hand mixer and strain through a sieve. Season if necessary and bind (assemble) with a little bit of ice-cold butter.

Clean the white cabbage, cut into noodles and roast in a little oil until it takes color. Season with salt, pepper and ground caraway.

Season the carp fillets with salt, pepper and lemon, roast them crispy on the skin side, turn them to the other side and finish roasting.

Tip: Instead of clarified butter, you can also use butter in most cases.

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