Remove bones from the carp. Then season and saute it in a frying pan or a convection oven. Leave to cool and cut into small pieces. Mix the cranberries with the cherries and peeled apples. Mix the balsamic vinegar with the honey. Layer the carp and fruit mixture on a plate (carp, fruit, carp, fruit) and pour the sauce over it.
This meal was prepared by the by Hotel “Villa Verde” from Zawiercie during the II Silesian Tastes Festiwal in Cieszyn. The Team won 3rd place in professional category.