Carp tranches with potato-horseradish salad

Name: Carp tranches with potato-horseradish salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 1 collar (approx. 250 g) Spring onions; 2 TABLESPOONS Oil; 200 ml Broth (instant); 4-5 Tbsp Herb Vinegar; 7-10 Tbsp Pepper; 50 g freshly grated horseradish; 1 (approx. 1.8 kg; have it gutted and halved in a fish shop) Carp; 20 g Butter or margarine; 40 g Flour; 200 g Whipped cream; 7-10 Tbsp Lamb's lettuce and tomato quarters

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
1 collar (approx. 250 g) Spring onions
2 TABLESPOONS Oil
200 ml Broth (instant)
4-5 Tbsp Herb Vinegar
7-10 Tbsp Pepper
50 g freshly grated horseradish
1 (approx. 1.8 kg; have it gutted and halved in a fish shop) Carp
20 g Butter or margarine
40 g Flour
200 g Whipped cream
7-10 Tbsp Lamb's lettuce and tomato quarters

Directions

1
Wash the potatoes and cook in salted water for about 20 minutes. Quench cold. Peel and slice the potatoes. Clean and wash spring onions and cut into rings. Heat oil in a pan and fry the spring onions at medium heat for about 3 minutes.
2
Deglaze with broth. Season to taste with vinegar, salt, pepper and 25 g horseradish. Pour over the potatoes and mix well. Wash the carp and cut into 8 slices. Cook in boiling salted water for about 8 minutes.
3
Remove the carp tranches and carefully peel off the skin. Heat the fat in a pan. Dust the carp with flour and fry in the hot fat on each side for about 1 minute. Whip the cream with the whisk of the hand mixer until stiff and fold in the remaining horseradish.
4
Season potato salad again and arrange on plates with the carp. Put the horseradish cream in a piping bag with a star-shaped spout and sprinkle one tuff on each carp. Garnish the potato salad as desired with lamb's lettuce and tomato quarters.