Crispy carp fillet with warm bacon coleslaw
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, wok, grill plate, mortar
Ingredients
• 4 carp fillets, 250-300 g each, scaled and de-scaled (cut every 3 mm)
• Golis fish spice, alternatively salt and pepper from the mill
• 60 g cornflakes
• 30 g chopped pumpkin seeds
• 30 g fried onions
For the bacon coleslaw:
• 1 head of white cabbage, finely chopped
or planed
• 100 g smoked bacon, diced
• 1 onion, finely diced
• 50 ml apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp caraway seeds
• some olive oil
• Salt
• Pepper
Great fish-related products are available in our shop!
Great products for smoking are available in our shop!
preparation
➊ If necessary, trim or portion the carp fillets a little, then season both sides with the fish spice.
➋ Crush the fried onions in a mortar. Crush the cornflakes in a mortar, mix with the chopped pumpkin seeds and the fried onions and place in a shallow bowl.
➌ Place the carp fillets with the skin side down on a bottle, for example. This should open up the cuts a little. Sprinkle the crispy breadcrumbs into the cuts and press them down a little.
➍ Preheat the grill to approx. 200° C, coat the cast iron grate or, better yet, a grill plate with a little peanut oil. Grill the carp fillets with the crispy side first for approx. 2 minutes, turn them over and finish grilling on the skin side for 2 to 3 minutes.
➎ For the coleslaw, sauté the bacon and onion cubes in a little olive oil in a wok. Add a little brown sugar and caramelize slightly. Add the white cabbage and stir briefly. Add apple cider vinegar and season the salad with salt, pepper and caraway seeds. Use a portion ring to arrange on the plates and place 1 carp fillet on each. Parsley potatoes go very well with this.
R ecipe by Christoph Gollenz
Christoph Gollenz aka Goli, Austrian champion, BBQ world champion 2011. With his grill team Goli & Chef Partie he is at the top of every competition. www.goli.tk
Recipe from FIRE&FOOD issue 02/2019
