Carp fillet on fine vegetables

Name: Carp fillet on fine vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 sour apple; 150 g Whipped cream; 2-3 TEASPOONS grated horseradish (from the jar); 750 g Carrots; 1 collar Spring onions; 2 Karpfenfilets (ca. 450 g); 1 l Vegetable broth (instant); 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 3 TABLESPOONS Butter or margarine; 1-2 TABLESPOONS Orange juice; 7-10 Tbsp white pepper; 1/2 bunch Parsley; 7-10 Tbsp Orange slices and pink berries

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 sour apple
150 g Whipped cream
2-3 TEASPOONS grated horseradish (from the jar)
750 g Carrots
1 collar Spring onions
2 Karpfenfilets (ca. 450 g)
1 l Vegetable broth (instant)
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
3 TABLESPOONS Butter or margarine
1-2 TABLESPOONS Orange juice
7-10 Tbsp white pepper
1/2 bunch Parsley
7-10 Tbsp Orange slices and pink berries

Directions

1
For the sauce, wash and quarter the apple, remove the core. Cut the fruit flesh into fine sticks. Whip cream until semi-stiff. Fold in horseradish and apple sticks. Clean and peel carrots and cut into fine strips.
2
Clean, wash and cut the spring onions into pieces of about 4 cm. Cut carp fillets into slices. Bring broth and vinegar to the boil in a wide saucepan. Let the carp tranches simmer for about 8 minutes at medium heat.
3
Meanwhile blanch the vegetables in boiling salted water for about 4 minutes, drain and toss in hot fat. Sprinkle with orange juice and season with pepper. Wash the parsley, dab dry and chop the leaves, except some for garnishing, from the stalks and chop finely.
4
Arrange carp fillet and vegetables. Sprinkle with chopped parsley. Garnish with orange slices, pink berries and remaining parsley. Serve with boiled potatoes.