Carp Blue

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the fish stock, peel and halve the onion. Bring plenty of water to the boil. (Carp halves must be covered afterwards.) Add plenty of salt, vinegar, bay leaves and onion halves. Let the stock simmer for about 10 minutes. In the meantime peel and wash the potatoes. Cook in boiling salt water for about 20 minutes. Peel carrots, clean spring onions. Wash the vegetables and cut them into 4 cm long strips. Rinse carp halves carefully. Add the carp to the stock and let it simmer at medium heat for about 12 minutes. For the sauce, wash and quarter the apple, remove the core. Coarsely grate the flesh. Whip cream until semi-solid. Fold in horseradish and grated apple. Blanch the vegetables in boiling salted water for about 2 minutes shortly before serving, drain. Swivel in hot fat and season with a little pepper. Arrange carp halves, vegetables and potatoes on a plate. Serve garnished with a dollop of apple-cream-horseradish, apple slices, dill and parsley. Serve the rest of the creamed horseradish extra

2. 2

   Board: Wedgwood

3. 3

   Tassel: Leupold

4. 4

   Cutlery: Christofle

Nutrition Facts

KCAL
790 kcal

CARBS
39 g

FATS
38 g

PROTEINS
70 g