PETER VOK´S CARP | regional cuisine | South bohemian region

carp

🥗Healthier: trout

💰Cheaper: catfish

Trout is leaner and more accessible, while catfish is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider

Non-alcoholic wine maintains flavor without alcohol, while apple cider is more affordable.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour is gluten-free, while cornstarch is a cheaper thickening alternative.

Soak lentils and pearl barley in separate bowls with cold water overnight.

The next day, drain the lentils and barley, and cook them in a pan with water until soft, adding more water if needed.

Cut the carrot into small dice.

Cut the bacon into larger pieces.

Melt butter in a pan and fry the diced carrot for about 3 minutes until softened and caramelized.

Add the bacon to the pan and fry for an additional 2 minutes.

In another pan, heat vegetable stock and add sugar and vinegar to create a vinaigrette.

Strain the lentils and barley, then mix them in a bowl with the fried carrot and bacon mixture, chopped parsley, and season with pepper and a fair amount of salt.

Set the mixture aside for at least 10 minutes to let the flavors meld.

Chop garlic cloves and make a paste by smashing them with salt on a chopping board.

Rub the garlic paste into the carp fillets and add extra salt if needed.

Mix flour and paprika together, then coat the carp fillets in the mixture, tapping off excess flour.

Heat oil in a frying pan and fry the carp fillets on high heat for 1 minute on each side to create a crust.

Drain the fried carp fillets on a kitchen towel and place them in a baking tray.

Bake the carp fillets in an oven at 180 degrees Celsius for 5 to 8 minutes.

Serve a portion of lentil salad on a plate and place a carp fillet over it, garnishing with a parsley leaf.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens