Recipe for Wild Fish Pectoral, butter, parsley, and wild garlic.

Remove the two fillets from the carp and set aside for another recipe. Using scissors, cut off the two pectoral fins from the head of the carp, remove the gills, and pat dry any excess blood.

Salt both sides of the fins, flour both sides, and tap to remove the excess.

In a pan with oil, gently brown the first side of the fins until they reach an amber color, then turn the fins over and brown the other side.

Add 2 sprigs of thyme, 2 crushed garlic cloves, and the butter; the butter should be frothy during cooking. Generously baste the fillets for about 5 minutes.

Remove the herbs, add the chopped parsley and bear's garlic buds, and place them in the center of the plate.

To finish, remove the fins from the pan and deglaze with tarragon vinegar, strain through a fine sieve, adjust the seasoning, and generously sauce the fins.