Recipe detail


25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Czech

Program steps

  • Preheating:
  • 99 °C

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time icon Termination by time
time icon 00:30 hh:mm
probe icon 99 °C
ventilator icon 50 %
ventilator icon 

remove the potatoes

Hot air
100 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 230 °C
ventilator icon 100 %
ventilator icon 

Insert the carp

Hot air
0 %
time icon Termination by time
time icon 00:06 hh:mm
probe icon 230 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 5

Name Value Unit
baby potatoes 800 g
shallot 3 pcs
gherkin 4 pcs
vegetable oil 150 ml
salt 3 g
ground black pepper 1 g
full fat mustard 30 g
boneless carp fillets without skin 2 pcs
plain wheat flour 150 g
potato starch 200 g
carraway seed 5 g
red pepper powder 5 g
dried garlic 5 g
dried ginger 5 g
marjoram 5 g
lemon 1 pcs
sour cream 18% 250 g
horseradish 100 g

Nutrition and allergens

Allergens: 1, 10, 4, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 484.9 kJ
Carbohydrate 86.7 g
Fat 10.6 g
Protein 9.3 g
Water 0.4 g


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.

Recommended accessories

Vision Bake

GN container Stainless steel perforated