Wash and rinse the new potatoes a place in a perforated GN container and put it in a Retigo combi oven on steam mode 99°C for 30 minutes. After they are cooked, cool them down in a blastchiller.
Meanwhile scale the fish skin, cut the flesh of the carp fillet across into the 2/3 of depth leaving about 2mm space between each cut. After portioning the fillets to a smaller pieces and marinate in 1 juice of lemon and 5g of dried garlic for about 30 minutes.
Meanwhile peel the shallot and cut in halve and slice it, gherkin cut into ring shape. Slice the cold new potatoes, add mustard, liquid from the gherkins, salt, pepper, shallot, gherkin and 10ml of oil and gently combine all together and leave it to rest for 60 minutes.
Now mix the flour and starch with red paprika powder, crushed carraway seed, dried ginger, dried garlic and majoram, add little bit of salt and coat the fish into this. Prepare alluminium GN container with non-stick coating brush with oil and place the fish on it and brush with spray with oil again. Place the GN container into a preheated Retigo combi oven on hot air mode 0%, 230°C for 6 minutes. Meanwhile make the dip out of sour cream, pinch of salt, grated horseradish and lemon zest.
Now is everything ready to serve.