Carp blue with apple cream

Name: Carp blue with apple cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium onion; 3 go. tablespoon salt; 7-10 Tbsp some peppercorns; 2-3 Bay leaves; 500 g Carrots; 1 collar Spring onions; 1/8 l Vinegar; 1 ready-to-cook carp (1,5-2 kg; without head and halved lengthwise); 2-3 TABLESPOONS butter/margarine; 1 sour apple; 2-3 TEASPOONS Lemon juice; 200 g Sour cream, sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 medium onion
3 go. tablespoon salt
7-10 Tbsp some peppercorns
2-3 Bay leaves
500 g Carrots
1 collar Spring onions
1/8 l Vinegar
1 ready-to-cook carp (1,5-2 kg; without head and halved lengthwise)
2-3 TABLESPOONS butter/margarine
1 sour apple
2-3 TEASPOONS Lemon juice
200 g Sour cream, sugar

Directions

1
Peel and halve the onion. In a wide saucepan, boil up about 2 l water, 3 tbsp salt, pepper, bay leaf and onion. Cover and simmer for about 10 minutes
2
Peel the carrots and clean the spring onions. Wash everything and cut into fine strips. Boil up vinegar
3
Carefully wash the carp (do not damage the mucous membrane). Place the carp on a fat pan with the skin side facing upwards. Slowly pour the hot vinegar over it and let it steep for a short time so that the skin turns blue. Place carp in the hot stock. Cover and let simmer for about 15 minutes at medium heat
4
Heat the fat. Carrots and spring onions in it ca
5
Steam for 5 minutes. Peel, quarter, core and grate the apple. Mix immediately with lemon juice and sour cream, season to taste. Serve everything. Serve with boiled potatoes