Carp, mashed peas and Port sauce

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Ingredients:

  • 150g carp fillet
  • 50ml Port sauce
  • 40g mashed green peas
  • 2g sea salt
  • 1g ground pepper
  • 30ml olive oil
  • 18g baby corn
  • 20g edamame beans
  • 20g Brussels sprouts
  • 25g parsnip
  • 20g oyster mushrooms

 

Preparation:

 

Blanche all the vegetables. Cut the baby corn into two halves.

Fry edamame, brussels sprouts, parsnips and mushrooms together in the olive oil.

Pan fry the fillet of carp on both sides until golden brown.

Put mashed green peas, carp fillets and vegetables on a plate. Pour over with the Port sauce, decorate with greens and add a little olive oil.

 

Bon Appetit.

Recipe: Uilliam Laberti
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