In addition, we will show you a number of ways how to cook the carp fillets. Rather than just frying the fish covered in breadcrumbs, you will see the preparation of lighter and rather sexy sounding gourment recipes, such as carp on a bed of chestnut puree studded with sauteed leeks, and drizzled with lemon emulsion, or carp in creamy sauce on warm lentil salad, or, alternatively, carp marinated in the mixture of chopped dill and sharp mustard. You will also be presented with dishes prepared from less known Czech freshwater fish, such as the common trout, and the so called brook trout.