Butterfly Fish Materials: 750g middle section of a black carp one clean rape heart two red cherries one clean coriander stalk Preparations: Clean the fish and cut out two connected middle sections. Score each section once from the backbone to each side, and twice parallel to the backbone. Fry the fish in 80% heated oil until golden, add a spicy sauce and boil until only a little sauce is left, thicken with cornstarch solution and transfer to a plate. Make into butterfly wings with the rape heart as body, the red cherries as eyes and the coriander stalk as feeler.