Carp blue on julienne vegetables

Name: Carp blue on julienne vegetables
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 500 g Carrots; 1 Onion; 2 Cloves; 1 collar flat leaf parsley; 1 Branch tarragon; 5 black peppercorns; 1/4 l White wine vinegar; 1/4 l dry white wine; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 ready-to-cook carp; 7-10 Tbsp (approx. 1.5 kg); 7-10 Tbsp Pepper; 750 g baby potatoes; 400 g Leeks (leek); 1/2 l Vegetable broth (instant); 125 g Whipped cream; 1/2 package Cream stabiliser; 1 untreated orange; 1 big apple; 2 TABLESPOONS grated horseradish (from the jar); 150 g Cream; 7-10 Tbsp fraîche; 30 g Butter or margarine

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Servings: 4

500 g Carrots
1 Onion
2 Cloves
1 collar flat leaf parsley
1 Branch tarragon
5 black peppercorns
1/4 l White wine vinegar
1/4 l dry white wine
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 ready-to-cook carp
7-10 Tbsp (approx. 1.5 kg)
7-10 Tbsp Pepper
750 g baby potatoes
400 g Leeks (leek)
1/2 l Vegetable broth (instant)
125 g Whipped cream
1/2 package Cream stabiliser
1 untreated orange
1 big apple
2 TABLESPOONS grated horseradish (from the jar)
150 g Cream
7-10 Tbsp fraîche
30 g Butter or margarine

Directions

1
Peel and wash 1 carrot. Peel the onion and lard with cloves. Wash parsley and tarragon. Keep 1 sprig of parsley. Boil everything together with the peppercorns in a large pot with 2 litres of water, 1/8 litre of vinegar, white wine, lemon juice, 1 teaspoon of salt and 1 teaspoon of sugar.
2
Let the brew boil for 20 minutes at medium heat. Then pour through a sieve. Return to the pot. Carefully wash the carp under cold water and season inside with salt and a little pepper.
3
Place an inverted cup in the carp belly so that the carp can be placed on a plate. Boil up the rest of the vinegar in a small pot and pour it evenly over the carp until it is blue.
4
Carefully place the carp in the stock and cook over a low heat for 20-25 minutes. Peel and wash the potatoes. Peel remaining carrots, clean leek and wash both. Bring the stock to the boil.
5
Cook the potatoes for 20 minutes. Cut carrots and leek into thin slices and cook in a little salted water for 5-10 minutes. Whip the cream for 1/2 minute, pour in the cream firming agent and whip the cream until stiff.
6
Wash the orange hot, dab dry and finely grate the peel. Squeeze the orange juice. Peel the apple and grate it finely as well. Mix half of the orange peel, apple, 2 tablespoons horseradish with crème fraiche.
7
Season to taste with sugar, salt and pepper. Fold in the cream, place in a sauce boat and garnish with the remaining orange peel. Carefully remove carp from the stock, drain and place on a preheated plate.
8
Arrange vegetables and bouillon potatoes around the carp. Spread fat flakes on the vegetables. Garnish with remaining parsley and serve with horseradish cream.