Fillet of Carp in Breadcrumbs

During my stay abroad, I learned a few bits and pieces of local gastronomy. This dish reminds me of when I was a student in Vienna. I often ate it in local Gaststätten, or trattorie, in the Lobau, an area of the city where the Danube forms meanders. The gebackene Karpfen, or fried carp, lives in my memory as a wonderful dish, which I hope I have managed to recreate properly here - decorated with fresh wild garlic.