Carp Fillet with Red Wine Shallots and Cabbage Vegetables

For the carp fillet with red wine shallots and cabbage vegetables, first cup the carp fillets with a sharp knife (cut into the meat, leaving little space between the cuts). Season with salt, pepper, lemon juice and zest, and cilantro and portion into 4 fillets. Fry in olive oil in a pan on the skin side and when translucent, turn and finish with butter, garlic and thyme.

Peel shallots and sauté in butter until translucent. Add sugar. Simmer shallots over low heat for 5 minutes. Stir in cinnamon, pour in soup and cook until soup is almost evaporated. Pour in wine, cook shallots until tender and season with salt and pepper.

For the bechamel sauce, in a saucepan sauté shallots with butter, stir in flour and sauté briefly. Pour in milk and cook through, stirring constantly. Season to taste with salt, pepper and nutmeg.

Halve savoy cabbage, cut away stalk and pluck off leaves. Wash and blanch briefly in salted water, rinse cold in ice water and drain on kitchen paper. Cut into slices.

Boil potato cubes in salted water until soft. Sauté butter with bacon, fry potatoes and add savoy cabbage. Mix everything with béchamel sauce.

Arrange carp fillet with red wine shallots and cabbage and serve.

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