Crispy Carp on Celery-Topinambur Vegetables

Salt carp fillets and sprinkle with lemon – season with curry. Turn in smooth flour and pat well and deep-fry in hot oil at approx. 170 °C until crispy – drain well.

Briefly reduce vegetable stock and add the celery pieces. Cut half of the Jerusalem artichokes into slightly thicker slices and add them as well. Steam briefly until crisp. Season with salt and pepper and tarragon. Finally, bind lightly with the cold butter.

Slice the second half of the Jerusalem artichoke into thin slices and deep-fry in the oil until crispy. Arrange the celery and Jerusalem artichoke vegetables on plates and place the crispy carp on top. Garnish with the Jerusalem artichoke chips and tarragon sprigs and sprinkle with a little sea salt.

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