Carp Fillet with Beetroot Ragout

Clean and dice the rutabagas. Cook in salted water until al dente and briefly rinse in iced water. Sauté the shallots and garlic in butter, add the turnips and extinguish with wine and vegetable soup. Boil the liquid by half. Next stir in whipped cream, add thyme and nutmeg. Bind the beet ragout with flour butter and season.

Remove the skin from the tomatoes, remove the seeds and cut into cubes. Rinse the carp fillets, rub dry and season with salt and pepper. In a frying pan with butter, fry the fillets on both sides for 2 minutes, then remove and keep warm. In the fish pan with a little bit of butter, sauté the spring onions cut into rings. Extinguish with vermouth and fish stock, add cardamom, new spice and clove and reduce stock by half. Stir in the parsley and diced tomatoes, and season heavily with salt and freshly ground pepper. Bind the sauce with the butter flakes.

Serve carp fillets with sauce and beet ragout.

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