Carp in horseradish cream

Name: Carp in horseradish cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 7-10 Tbsp salt, white pepper; 4 TABLESPOONS Lemon juice; 1-2 kitchen supplies. Carp; 7-10 Tbsp (2,5-3 kg; halve by the fishmonger and; 7-10 Tbsp have his head cut off); 3 TABLESPOONS butter/margarine; 1/4 l Fish stock (glass); 150 g Whipped cream; 1-2 TABLESPOONS grated horseradish (from the jar); 1 Tomato; 1/2 bunch Dill

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
7-10 Tbsp salt, white pepper
4 TABLESPOONS Lemon juice
1-2 kitchen supplies. Carp
7-10 Tbsp (2,5-3 kg; halve by the fishmonger and
7-10 Tbsp have his head cut off)
3 TABLESPOONS butter/margarine
1/4 l Fish stock (glass)
150 g Whipped cream
1-2 TABLESPOONS grated horseradish (from the jar)
1 Tomato
1/2 bunch Dill

Directions

1
Peel and halve 1 onion. Bring to the boil with 1 l of strongly salted water and lemon juice. Wash the carp and cut into pieces of about 5 cm width. Let them simmer in boiling water for 3-4 minutes. Take out the fish. Peel the skin with a knife
2
Heat 2 tablespoons of fat. Fry the fish for 2-3 minutes on each side. Season with salt and pepper. Keep warm
3
Peel 1 onion, dice finely. Heat 1 tablespoon of fat in the frying fat. Sauté onion in it. Add stock and cream, bring to the boil. Stir in horseradish and let it boil down for 5-10 minutes until thick. Season to taste
4
Clean, wash and chop the tomato. Wash and chop the dill. Add both to the sauce. Served with: boiled potatoes and salad
5
Drink: cool white wine