Waldviertel Carp with Potato Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s), (Waldviertel carp fillets), each 10 g, fleeced
- salt
- pepper
- Lemon juice
- Flour
- butter
For the hood:
- 600 g potatoes (potatoes), cooked, strained
- 50 g butter
- 2 tablespoon herbs, fresh, chopped
- 100 g cheese (Emmentaler), finely diced
- garlic
Print Recipe
Pin Recipe Instructions
- Process the strained potatoes with all the ingredients into a spreadable mass and chill. Season the fleeced carp fillets and place in flour. Then fry in hot butter until golden yellow on both sides, place from the pan on a baking sheet and brush approx. 1 cm with the potato mixture. Baked in the oven with strong top heat.
- Instead of emmentaler as a deposit in the potato crust, diced paprika or vegetables are also suitable. But you should blanch them briefly beforehand.
- The Waldviertel is located in the north-west of Lower Austria on the border with the Czech Republic.
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