Grilled Carp with Light Potato Salad

Ingredients:
  • 750 g potatoes (ideally small)
  • 1 rounded teaspoon Dijon mustard
  • About 3 tablespoons lemon juice
  • 1 to 2 teaspoons liquid honey
  • 2 to 3 spring onions
  • 1 soup spoon capers
  • Handful of parsley leaves
  • 4 to 5 tablespoons sunflower oil
  • Salt and black pepper
  • About 900 g boneless fillet of carp
  • About 3 cloves of garlic
  • ½ lemon
  • Salt, white pepper
    Instructions:
  1. Boil the potatoes, peel them and cut them into slices or small cubes. Leave the small ones whole. Mix oil, lemon juice, honey and Dijon mustard to make a dressing. Pour the dressing over the potatoes, add chopped onion, capers, salt and pepper, chopped parsley and mix. Season as required.
  2. Rub or crush the garlic cloves with a little salt. Salt and pepper the fillet, rub it with garlic, lightly drizzle with lemon juice and let it marinate for 2 hours ideally, preferably overnight.
  3. Preheat the grill to approximately 200°C and grill the carp skin side down first. It should be ready within 10 minutes. Towards the end, you can turn the carp carefully for a moment, but it may not be necessary. It depends on whether you can manage it and if you can adjust the temperature so that the carp does not burn but is finished evenly. It is important to have the grill covered to generate more heat. If you think it is burning, put it to the side of the grill or on a baking tray.
  4. Things you should know: Always cook the fish skin-side down first and do not turn until the skin comes off the grill on its own.
  5. Try also grilling halved horseshoe carp pieces, trout or whole mackerel.