Ingredients
- 500 g carp fillet or pieces on the bone
- 1 table spoon wholewheat flour (optional)
- Salt and pepper
- A pinch of ground caraway seeds
Sauce vierge with dill and basil
- 3 table spoons extra virgin olive oil
- 1 lemon (to taste, you may only need half)
- 400 g cherry tomatoes or one big tomato
- 4 big cloves of garlic
- Bunch of basil and dill
- Pinch of salt
Preparation
- Season carp fillet with salt, pepper and caraway. Dredge with flour. Pan fry in oil until crispy and cooked.
- Next, make the sauce. Chop the cherry tomatoes in half or, if using one big tomato, chop into small cubes. Mince the garlic and chop the herbs.
- Add olive oil to a clean pan and heat gently. When warm but not piping hot, add garlic and gently sauté for a minute until fragrant.
- Add tomatoes and cook for about a minute. Remove from the heat. Add herbs and lemon juice to taste. Pour sauce over carp fillet and serve.
Carp
The oldest known carp was born in Japan in 1751 and died in 1977
- at 226 years old!
The age estimate on this fish is controversial but many Japanese koï carps can live way over 100 years.
European carp are native from Eastern Europe (Danube) and the Caspian basin.
They were introduced to every continent except Antarctica!
In France and the UK, carp are highly respected by anglers: They take good care of them and always release them when they catch one.
A day and night on the bank of a private lake that host big carp can cost more than at a luxury hotel!
For more interesting facts about fish, check out The Eloquence of the Sardine by Bill François.