Retigo s.r.o.


Serve 5

Ingredients for 5 portions:

Baby potatoes 800g
Shallot 3 pcs
Gherkin 4 pieces
Vegetable oil 150ml
Salt 1g
Pepper 1g
Mustard 30g
Carp fillet 2 pcs
Plain flour 150g
Potato starch 200g
Crushed caraway seed 5g
Red paprika powder 5g
Dried garlic powder 10g
Ground dried ginger 5g
Dried marjoram 5g
Lemon 1pc
Sour cream 250g
Horseradish 100g


Wash and rinse the new potatoes a place in a perforated GN container and put it in a Retigo combi oven on steam mode 99°C for 30 minutes. After they are cooked, cool them down in a blast chiller.
Meanwhile, scale the fish skin, cut the flesh of the carp fillet across into the 2/3 of depth leaving about 2mm space between each cut. After portioning the fillets to smaller pieces and marinate in 1 juice of a lemon and 5g of dried garlic for about 30 minutes.
Meanwhile, peel the shallot and cut in half and slice it, gherkin cut into a ring shape. Slice the cold new potatoes, add mustard, liquid from the gherkins, salt, pepper, shallot, gherkin and 10ml of oil and gently combine altogether and leave it to rest for 60 minutes.
Now mix the flour and starch with red paprika powder, crushed caraway seed, dried ginger, dried garlic and marjoram, add a little bit of salt and coat the fish into this. Prepare aluminium GN container with non-stick coating brush with oil and place the fish on it and brush with spray with oil again. Place the GN container into a preheated Retigo combi oven on hot air mode 0%, 230°C for 6 minutes. Meanwhile make the dip out of sour cream, a pinch of salt, grated horseradish and lemon zest.
Everything is ready to serve now.

Bon appetite!