Carp Praline with Pea Sauerkraut’.

Soak peas for one night, strain and boil with fresh water until soft.

Chop sauerkraut and steam in 40 grams of butter with a tiny bit of water.

In a second frying pan, saute onion and bacon until translucent.

Add peas and sauerkraut and season.

Fillet the carp.

Cut fillets into small pieces, mash with whipped cream and spread through a sieve.

Stir eggs into the mixture, season.

Blanch chard leaves in salted water, rinse in iced water.

Spread farce evenly on leaves, roll up, wrap tightly in foil.

Simmer the package on low heat for ten minutes.

Serve with pea sauerkraut.

Our tip: Use bacon with a subtle smoky note!

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