For 4 portions:

Carp fries

1 carp approx. 1.5kg-2kg
plain flour for the coating
2 eggs
mixture for coating (half breadcrumbs and half blended cornflakes)
salt, pepper and fish masala spice (mixture of curry)
frying oil

Mayonnaise

1 egg yolk
30g water
10g chopped dill
1 lemon
250ml sunflower oil
salt
10ml rice vinegar
10g Dijon mustard

Tomato salad

mix  of tomatoes
30g spring onions
olive oil
juice of  ¼ lemon
sea salt

Debone the carp and cut into the flesh (as close to as possible so that you don’t cut all the way through). Then cut the fish into strips. Season with salt and spices, then coat it with flour, egg and breadcrumbs, just like schnitzel. Fry in oil until golden brown and drain on a grid. Season with salt immediately. Serve with lemon.

Whisk the egg yolk with water and vinegar and slowly pour in oil, drop by drop. Finally add lemon peel, juice and chopped dill. Season to taste.

Cut the tomatoes into larger pieces and season with lemon juice, oil and salt. Add  some chopped onion. Decorate with dill flowers.

The post Carp fries, tomato salad and dill mayonnaise with lemon appeared first on Oh My Chef.

For 2 portions:

50g radish
1 white radish (daikon or round ones)
2 slices of toasted bread
100g sliced bacon
30g baby spinach, rocket salad
20g white balsamic vinegar
60ml olive oil
10g fresh marjoram
10g chives
sugar, salt, pepper

Cut the bacon into small cubes and fry in a non-stick pan until crispy. Take it out and put it on kitchen paper. In the same pan caramelize diced bread adding a little knob of butter. Season with ground pepper, salt is not needed. The bread should be crunchy and golden. Dry again. Now we can make a dressing by mixing vinegar, oil, salt and pepper in a small bottle. Shake well.

Slice the radishes thinly. Mix all together with leaves and herbs. Add the dressing and mix in the croutons and bacon. Enjoy your salad!!

The post Radish salad with bacon and croutons appeared first on Oh My Chef.

For 2 portions

250 g tuna (sashimi quality)
1 canned tuna in sunflower oil (about 100g)
1 potato
5 cherry tomatoes
5 green olives
1 egg
200 ml sunflower oil
1 lemon
2 anchovies
herbs for decoration (basil, oxalis)
salt and pepper

First, let’s prepare the dressing. Put the canned tuna into a bowl, add the egg yolk and lemon juice, season with salt and pepper and blend with a hand blender. Pour in the oil really slowly, drop by drop, until the dressing thickens, you can even help yourself by some pre made mayo, it is easier to whisk, then. Season to taste and it is ready to serve. If you like it a bit sharper, you can add some red wine vinegar.

Peel the potato and cut it into bigger cubes, cook in lightly salted water. Cook until soft and brown them in a pan on a bit of olive oil.

Cut the tomatoes in halves and arrange them on a plate with olives and anchovies. Sear the tuna in a very hot pan from all sides (it is better if the fish is room temperature, before you cook it). Decorate with herbs and you are ready to go! If you want to add some more classic elements, you can use romaine lettuce or green beans, it’s up to you. Let you imagination run wild! Enjoy!

The post Tuna a la Niçoise appeared first on Oh My Chef.