Mascarpone Stuffed Carp
An elegantly plated carp with tender fish, drizzled with a savory mansi sauce.
Ingredients
Fresh carp (about 800g, scaled, gutted, and split from the back into two pieces with the tail still attached)
1
Chicken breast (tendons removed, pounded into a paste)
100 g
Butter
3 g
Celery (cut into 3cm-long segments)
30 g
Carrot (cut into diamond-shaped slices)
20 g
Salt
12 g
White pepper powder
3 g
Sugar
5 g
Eggs (egg whites only)
2
Water starch (cornstarch slurry)
6 g
Scallion
2 g
Ginger
2 g
Cooking wine
2 g
Chicken stock
20 g
Mascarpone cheese
15 g
Sesame oil
4 g
Instructions
1
Step 1
Clean the carp: kill, scale, remove the innards and gills, then rinse thoroughly. Cut from the back to split it into two pieces, keeping the tail connected. Marinate with cooking wine, scallion, ginger, and salt for 10 minutes.
2
Step 2
Remove the tendons from the chicken breast and pound it into a fine paste. Add the egg whites, salt, white pepper, water starch, mascarpone cheese, and chicken stock, then stir in one direction until the mixture becomes smooth, elastic, and firm.
3
Step 3
Cut the celery into 3 cm segments and the carrot into diamond-shaped slices, then stir-fry them with salt and butter until cooked through. Remove the scallion and ginger from the marinated carp, briefly poach it in boiling water to partially cook, and transfer to a fish serving plate with the split back kept together. Arrange the stir-fried celery and carrot underneath the fish.
4
Step 4
Transfer the mascarpone-chicken mixture into a paper piping bag fitted with a round piping tip, and pipe a fishnet pattern over the top of the fish. Steam over boiling water for 3 minutes until cooked through. Meanwhile, in a separate pot, combine chicken stock, salt, and a pinch of MSG, thicken lightly with a thin starch slurry, drizzle in fish oil, and pour the sauce evenly over the mascarpone carp. Serve immediately.
