Pan-fried Carp in Sage Butter | Crispy & Fine

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Pan-fried Carp in Sage Butter | Crispy & Fine

Name: Pan-fried Carp in Sage Butter | Crispy & Fine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 800 g carp fillet with skin; 100 ml dry white wine; 100 g unsalted butter; 60 g plain wheat flour; 12 fresh sage leaves; 1 pinch ground black pepper; 1 pinch table salt

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30 min

Under an hour

Gurkerl Küche

Ein wahrer Klassiker der Fischküche, der durch die Kombination von nussiger Butter und aromatischem Salbei besticht. Der Karpfen wird erst in der Pfanne auf der Hautseite knusprig angebraten und anschließend im Ofen sanft fertig gegart, wodurch er besonders saftig bleibt. Die feine Weißwein-Butter-Sauce rundet das Gericht perfekt ab. Ein schnelles, aber elegantes Abendessen für alle Fischliebhaber.

Preparation method

Preheat the oven to 180 °C top/bottom heat.

Rinse the carp fillets under cold water, pat dry, and season with salt and pepper on both sides. Then dredge in plain flour and gently tap off any excess flour.

Melt 50 g butter in a coated pan over medium heat. Place the fish skin-side down in the pan first and fry for approx. 1.5 minutes. Reduce the heat, flip the fish, and fry for another half minute on the flesh side. Remove the fillets from the pan, place them skin-side up on a baking sheet, and finish cooking in the preheated oven for approx. 7 minutes.