Carp Fish Cakes with Sweet Onion Sauce

A classic and comforting dish that marries the delicate flavor of carp with a rich, sweet onion sauce crafted from premium preserves and apple cider vinegar. The interplay between the tender texture of the fish cakes and the aromatic notes of nutmeg and fresh herbs delivers a balanced and refined culinary experience. This dish offers a sophisticated interpretation of heritage cuisine, perfect for festive gatherings or traditional family dinners.

Prep: 30 min
Servings: 4
Difficulty: Medium

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Instructions

Servings:4

1If using a whole carp, peel the fish, cut off the head, tail and fins, and divide into fillets. remove any bones.
2Bake the fillets in an oven heated to 180°C for 35-45 minutes, depending on the thickness. The fish is ready when it is sealed.
3Cool and grind the fish twice in a meat grinder or finely chop.
4Fry the onions in a greased pan until lightly golden.
5Add clove jam, apple cider vinegar, honey, salt and thyme to the onion strips. Grate lemon peel and squeeze the lemon, and add to the pan. keep heat low.
6In a bowl, mix the minced fish with egg (or flax seed mixture), breadcrumbs and cooked millet. Season with black pepper, nutmeg and thyme.
7Make flat fish balls, roll in breadcrumbs and fry in oil until golden, about 5 minutes on each side.
8Serve with the onion sauce and garnish with fresh thyme.

Ingredients

1 carp (3 lbs), filleted, head and tail removed, or 2 fillets
Oil for frying, such as canola (ensure soy-free)
2 large onions, sliced
2 tablespoons clove tree jam (or sour cherry jam)
3 tablespoons (2 fl oz) apple cider vinegar
1 teaspoon honey
1/2 bunch (¾ oz) fresh thyme, dill, or parsley
1 lemon, zest and juice
1 egg (or 1 tablespoon ground flaxseed with 3 tablespoons water for vegan version)

Nutrition

Calories: 50
Protein: 0.1g
Carbs: 0.4g

Chef tips

Substitute carp with another fish fillet of choice. For a vegan option, use flaxseed mixture instead of egg.

Culinary reasoning

A classic and comforting dish that marries the delicate flavor of carp with a rich, sweet onion sauce crafted from premium preserves and apple cider vinegar. The interplay between the tender texture of the fish cakes and the aromatic notes of nutmeg and fresh herbs delivers a balanced and refined culinary experience. This dish offers a sophisticated interpretation of heritage cuisine, perfect for festive gatherings or traditional family dinners.

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1 teaspoon dried oregano

1/2 nutmeg (or 1 teaspoon ground nutmeg)

2-3 tablespoons gluten-free breadcrumbs

1 cup cooked millet (about 1/3 cup dry)

Salt and black pepper to taste

Nutrition

Calories: 50
Protein: 0.1g
Carbs: 0.4g

Chef tips

Substitute carp with another fish fillet of choice. For a vegan option, use flaxseed mixture instead of egg.