Carp blue
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 1 Carp ready to cook (about 1 1/2 kg)
- 7-10 Tbsp Salt
- 1/4 l Vinegar
- 1 kg Potatoes
- 2 Bay leaves
- 1 TEASPOON Peppercorns
- 200 g Whipped cream
- 1-2 TEASPOONS grated horseradish (from the jar)
- 1 collar Parsley
- 7-10 Tbsp Dill and lemon for
- 7-10 Tbsp Garnish
Directions
- 1
Carefully clean and wash the inside of the carp and salt it from the inside. Bring vinegar and 1/2 litre water to the boil and pour over the carp. Leave to stand for 5-10 minutes. Peel and wash potatoes and cook in salted water for about 20 minutes.
- 2
Bring a large pot of salted water, bay leaves and peppercorns to the boil. Put carp into it and let it simmer at low heat for about 30 minutes. Whip cream until stiff and season with horseradish.
- 3
Wash parsley, dab dry and chop finely. Drain the potatoes, steam briefly and mix with the parsley. Drain the carp and put them on a preheated plate. Serve the potatoes and horseradish.
- 4
Garnish with dill and lemon. Serve with melted butter and a green salad.
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