Carp in horseradish sauce

Name: Carp in horseradish sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1-2 ready-to-cook carp (approx. 2.5 kg; let the fishmonger halve lengthwise); 2 Onions; 4 TABLESPOONS Lemon juice; 40 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 150 ml clear broth (instant); 250 g Whipped cream; 2-3 TABLESPOONS Horseradish (from the jar); 2 TABLESPOONS sauce thickener; 1 Tomato; 1/2 bunch Dill; 1 Lettuce; several sheets Frisée salad; 100 g Mushrooms; 4 TABLESPOONS Oil; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Lemon slices; 7-10 Tbsp Dill; 1 TABLESPOON dried pink berries

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1-2 ready-to-cook carp (approx. 2.5 kg; let the fishmonger halve lengthwise)
2 Onions
4 TABLESPOONS Lemon juice
40 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp white pepper
150 ml clear broth (instant)
250 g Whipped cream
2-3 TABLESPOONS Horseradish (from the jar)
2 TABLESPOONS sauce thickener
1 Tomato
1/2 bunch Dill
1 Lettuce
several sheets Frisée salad
100 g Mushrooms
4 TABLESPOONS Oil
3 TABLESPOONS Lemon juice
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Lemon slices
7-10 Tbsp Dill
1 TABLESPOON dried pink berries

Directions

1
Rinse carp cold and dab dry. Cut off the head, cut the fish halves into pieces about 5 cm wide. Peel and halve an onion. Boil up plenty of water with onion halves and lemon juice. Let the fish pieces simmer in lightly boiling water for 2-3 minutes. Take out with a skimmer and drain on kitchen paper. Remove the skin with a sharp knife.
2
Fry fish pieces in 20 g hot fat on both sides for about 3 minutes. Season with salt and pepper. Keep warm. Peel the remaining onion and chop finely. Fry in the remaining fat until transparent. Add stock and cream, stir in horseradish. Season to taste with salt and pepper. Bring to the boil, stir in sauce thickener. Clean, wash, quarter and seed the tomato and cut the flesh into small cubes. Wash the dill, dab dry and chop. Add tomato cubes and dill to the sauce. Clean, wash and cut lettuce into bite-sized pieces. Clean, wash and thinly slice the mushrooms.
3
Bring to the boil, stir in sauce thickener. Clean, wash, quarter and seed the tomato and cut the flesh into small cubes. Wash the dill, dab dry and chop. Add tomato cubes and dill to the sauce. Clean, wash and cut lettuce into bite-sized pieces. Clean, wash and thinly slice the mushrooms. Mix oil and lemon juice. Season with sugar, salt and pepper. Mix the salad ingredients with the marinade. Arrange fish pieces with sauce on a plate. Garnish as desired with slices of lemon, dill and pink berries. Add the salad. Serve with parsley potatoes
4
Mix oil and lemon juice. Season with sugar, salt and pepper. Mix the salad ingredients with the marinade. Arrange fish pieces with sauce on a plate. Garnish as desired with slices of lemon, dill and pink berries. Add the salad. Serve with parsley potatoes