Buy all ingredients right below the recipe
Ingredients
- 800 g carp fillet with skin
- 100 ml dry white wine
- 100 g unsalted butter
- 60 g wheat flour Type 405
- 16 g fresh sage
- 1 pinch ground black pepper
- 1 pinch fine table salt
Preparation
- 1Preheat the oven to 180 °C.
- 2Season the carp fillets with salt and pepper on all sides, then dredge in flour. Lightly tap off excess flour.
- 3In a coated pan, melt 50 g butter over medium heat. Place the fish skin-side down in the pan first and fry for 1.5 minutes. Reduce the heat to one-third, flip the fish, and continue frying on the other side for half a minute. Remove the fish from the pan, place it skin-side up on a baking sheet, and finish cooking in the preheated oven for 7 minutes.
- 4Reheat the pan with the frying fat over high heat. Add the sage leaves and deglaze with white wine. Let the wine reduce until almost only the fat remains in the pan. Then add 150 ml water and let it boil for 1 minute. Remove the pan from the heat.
- 5Stir the remaining cold butter, diced, into the liquid until a creamy sauce forms. Season lightly with salt. Pour the sage butter sauce over the fried carp pieces and serve.
Tip
Use smaller sage leaves – they are younger and more intensely flavored. You can roughly chop larger leaves.
The wine can be replaced by lemon juice (juice of half a lemon). If you prefer it more tart, drizzle additional lemon over the fish before serving.
Crispy white bread, boiled potatoes, or roasted vegetables are suitable as a side dish.
Knuspr-Küche
Servieren Sie diesen Fisch mit einem kühlen Glas Riesling und etwas frischem Baguette, um die köstliche Salbeibutter aufzusaugen. Ein Spritzer Zitrone direkt vor dem Servieren hebt die Aromen zusätzlich hervor.