Page 79 - Urban Diversity Kochbuch Englisch

CARP Á LA PUNCH CAKE

carp farce with biscuit and glazed beetroot cream cheese

SER VE S DUR A TION LEVEL OF C OOKING
4 45 MIN. MEDIUM

F ARCE PREP AR A TION
• 200 g carp filet Cut the skinned carp into large pieces. Place in the freezer
• 100 g cream for 10 minutes and then mince or put in a blender. Mix with
• 1 egg the remaining ingredients to a smooth consistency and
• salt, pepper, chili, dill season the farce to taste. Pour into buttered moulds (or
silicone moulds) and poach for 15 minutes in a bain-marie or
in a steamer at 70° C.
For the biscuit, separate the eggs and beat the egg white
BISCUIT with a pinch of salt until stiff. Sift in the flour and fold in the

• 2 eggs yolks carefully. Spread on a baking tray lined with baking
• 50 g flour parchment and bake at 160° C for 13 minutes.
• a pinch of salt Allow the farce and biscuit to cool down.
Then use biscuit cutters (or glasses) to cut out the sponge
cake according to the size of the poached carp and place
them on top of each other.
GLAZE
Mash the cooked beetroot, mix with the cream cheese and
• 100 g cream cheese (Gervais) season with spices and coat finally with this glaze.
• 50 g cooked beetroot
• salt, pepper, caraway (ground)

Cooks of Grind

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