Carp horseshoes with potato salad
Hierve las patatas con piel en una olla con agua salada (puedes añadir una ramita de apio de monte o una alcaravea entera), tardará unos 25-30 minutos. Mientras tanto, hierve las zanahorias cortadas por la mitad a lo largo en una cacerola con agua salada, puedes añadir vinagre hacia el final de la cocción.
- 4 horseshoe carp
- 2 eggs
- 100 g panko breadcrumbs
- 1 tbsp parsley
- 1 kg potatoes
- 1 piece carrot
- 1 tsp white wine vinegar
- 150 g pickled cucumbers
- 4 eggs
- 200 ml mayonnaise
- 1 pc spring onion
- 2 handfuls of champignons
- 2 tbsp pomegranate
- Boil the potatoes in their skins in a pot with salted water (you can add a sprig of lovage or whole cumin) it takes about 25-30 minutes. In the meantime, boil the carrots halved lengthwise in a saucepan in salted water. You can add vinegar towards the end of cooking. Peel the boiled potatoes after they have cooled and cut them into small cubes (small ones because you will also be preparing an appetizer from the salad, otherwise the size is up to you). Cut the carrots into even smaller cubes, as well as the cucumbers and eggs. Pour everything into a bowl. Mix, season with salt and pepper and stir in the mayonnaise to taste and if necessary, the salad should be cohesive, not thin. Season with lemon juice and/or vinegar, salt and pepper. Remove a quarter of the salad and use for canapes. Cover the bowl with the remaining salad and put it in the refrigerator.
- Salt the carp horseshoes and sprinkle with garlic powder. At this point, you can also drizzle them with lemon juice and let them marinate in the cold for a while. Then coat them in flour mixed with garlic powder to taste (you can dust them on all sides using a sieve). Then dip them thoroughly in salted eggs beaten in a deep plate or flat bowl. Finally, coat the carp on all sides in panko breadcrumbs mixed with chopped parsley. Heat a higher layer of oil in a frying pan and fry the fish until golden brown and cooked through. Let it drain on paper towels.
- Serve the carp with a salad sprinkled with spring onions, wild garlic and pomegranate seeds. You can garnish with parsley and rosemary. Add sliced lemon for drizzling. SOMETHING EXTRA Use the remaining salad as a treat, eat the remaining portions the next day or use it to make carp roasts. Cut or break the fried portions into pieces and place in a jar, layer with onion rings and pour over the cucumber brine. You can add bay leaves, allspice and black pepper. Close the jar and let it sit in the refrigerator for 5–8 days – for New Year's Eve or New Year's Eve as if you had found it.
Boil the potatoes in their skins in a pot of salted water (you can add a sprig of lovage or a whole caraway), it takes about 25–30 minutes. In the meantime, boil the carrots halved lengthwise in a saucepan in salted water, you can add vinegar towards the end of cooking. Peel the boiled potatoes after they have cooled and cut them into small cubes (small because you will also be preparing an appetizer from the salad, otherwise the size is up to you), cut the carrots into even smaller cubes, as well as the cucumbers and eggs. Pour everything into a bowl. Mix, salt, pepper and stir in mayonnaise to taste and need, the salad should be cohesive, not thin. Finish with lemon juice and/or vinegar, salt and pepper. Remove a quarter of the salad and use for canapes. Cover the bowl with the remaining salad and put it in the refrigerator.