Carp blue with parsley potatoes

Name: Carp blue with parsley potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 ready-to-cook carp (approx. 1,5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l + 4 tablespoons vinegar; 4 TABLESPOONS Butter; 2 TABLESPOONS Flour; 1/4 l Vegetable broth; 1/4 l Milk; 1 TABLESPOON Horseradish (glass); 1 kg Potatoes; 1 TABLESPOON Honey; 2 TABLESPOONS Sunflower oil; 1 Shallot; 200 g Lettuce; 1/2 bunch Parsley; 2 Lemon slices and dill for garnishing

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 ready-to-cook carp (approx. 1,5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l + 4 tablespoons vinegar
4 TABLESPOONS Butter
2 TABLESPOONS Flour
1/4 l Vegetable broth
1/4 l Milk
1 TABLESPOON Horseradish (glass)
1 kg Potatoes
1 TABLESPOON Honey
2 TABLESPOONS Sunflower oil
1 Shallot
200 g Lettuce
1/2 bunch Parsley
2 Lemon slices and dill for garnishing

Directions

1
Wash the carp without damaging the outer skin. Season inside with salt and pepper. Bring 1/4 liter vinegar to the boil. Place an inverted cup in the carp belly so that the carp can be set up.
2
Place the carp carefully on the fat pan of the oven. Pour vinegar evenly over the carp until it is blue. Add 1 litre of boiling salted water. Cook in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: level 1) for 40-50 minutes.
3
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. For the sauce, melt 2 tablespoons of butter in a saucepan. Stir in flour and sweat briefly. Add vegetable stock and milk while stirring.
4
Bring to the boil, cook for 3-5 minutes and stir in horseradish. Season to taste with salt and pepper. For the vinaigrette, whisk 4 tablespoons of vinegar, salt, pepper and honey. Add the oil drop by drop.
5
Peel the shallot, cut into fine cubes and stir into the vinaigrette. Clean and wash the salad, spin dry and pluck into bite-sized pieces. Wash parsley, shake dry, pluck leaves from the stalks and chop.
6
Melt 2 tablespoons of butter. Fry the potatoes and parsley in the butter. Arrange potatoes and carp on a plate. Garnish with orange and dill. Add salad.