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Butterfly Fish

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750g middle section of a black carp
one clean rape heart
two red cherries
one clean coriander stalk

  • Clean the fish and cut out two connected middle sections.
  • Score each section once from the backbone to each side, and twice parallel to the backbone.
  • Fry the fish in 80% heated oil until golden, add a spicy sauce and boil until only a little sauce is left, thicken with cornstarch solution and transfer to a plate.
  • Make into butterfly wings with the rape heart as body, the red cherries as eyes and the coriander stalk as feeler.

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