Carp Fillet Andalusia
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g carp fillet, fresh
- 400 g ribbon pasta, reen or tricolor
- 100 g mushrooms
- 4 cloves garlic
- 4 spring onion (s)
- 4 slices ham (Serrano ham)
- Basil, fresh
- Fish seasoning (adobe powder) or:
- Cumin and oregano
- salt and pepper
- Garlic and onion powder
- some olive oil
- Lemon juice
- possibly Madeira and milk
Print Recipe
Pin Recipe Instructions
- Cup the carp fillet at the fishmonger`s and have it deboned, but leave the skin on. Grease an earthenware roaster with olive oil. Squeeze the garlic cloves up a little and place in the roasting pan together with the shell. Clean the spring onion, peel off the outermost layer and cut away about half of the green part. Then halve the onion lengthways and also distribute it on the bottom of the roaster.
- Rub the fish fillets well with the adobo powder or the ground spices and place in the roaster. Roughly cut the mushrooms into thirds or halves and distribute them in the roaster. Cover each carp fillet with basil and coriander and then drape a slice of Serrano ham on top of each. Drizzle with lemon juice (rather sparingly) and extra virgin olive oil and place in the oven at 190 ° C for about 15-20 minutes (depending on the thickness of the fillet pieces).
- In the meantime, cook the pasta until al dente.
- Then there are two options: Either put the pasta on a plate and spread the fish with side dishes on it.
- Second variant: toss the pasta in a little olive oil, place on a plate and rub some hard cheese on top. Serve the fillet with herbs and serrano and drape the roasted vegetables nicely. Deglaze the resulting brew in the roaster with a little lemon juice, Madeira and water, season, bind with milk and reduce a little. Pour this sauce over the finished dish.
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