Carp Fillet in Plum & Cherry Sauce

7. 10. 2025

This is an attractive, sweet delicacy, the flavor of which is a combination of delicious plums, cherry juice, and honey.

A little balsamic vinegar adds the perfect balance of acidity.

Ingredients

• 2 carp, gutted and cut into 4 fillets or steaks
• pinch of salt
• 2 spoons of plum jam
• 1/2 cup cherry juice
• 1 teaspoon of honey, preferably honeydew
• 1-2 tablespoons of balsamic vinegar
• 1 teaspoon ginger (grated / ground ginger)
• ground black pepper
• salt

Method

• Remove the scales from the fish and cut off the head, tail, and fins. Cut into steaks or fillet portions.
• Transfer the carp fillets to a saucepan and cover with salted water – just enough to submerge the fish.
• Bring to a boil and reduce heat to low. Cook for 8-10 minutes, preferably on low heat, at around 160°F.
• Carefully transfer all the carp fillet pieces to an ovenproof dish. Set aside.
• Pass two tablespoons of plum jam through a sieve into a bowl. Add cherry juice, honey, balsamic vinegar, freshly ground black pepper, ginger and cloves. Mix with a fork or whisk.
• Preheat the oven to 400°F.
• Coat the pieces of carp fillet with fruit sauce and cover with foil or a lid. Bake together for 5 minutes.
• Serve hot, and pour a little sauce over the fillets. Combine with mashed potatoes, roasted root vegetables, or steamed cauliflower.

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