Carp with zucchini-carrot butter

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash carp carefully so that the skin is not damaged. Then cut into wide strips (slices) with a sharp large knife. Heat vinegar and pour it slowly over the carp so that the skin turns blue. Season plenty of water with salt and bring to the boil. Add the carp pieces and let it simmer for about 15 minutes at low heat. In the meantime, clean the carrots and courgettes and rinse under cold running water. Dice both very finely and evenly. Heat the butter in a pot and steam the diced vegetables for about 5 minutes. Whip the cream until stiff. Mix horseradish carefully with the cream. Season to taste with lemon juice. Pour horseradish cream onto lemon slices. Drain the carp and arrange on plates with some of the vegetable butter. The rest of the butter is best kept warm on a warmer. Garnish horseradish with dill. Serve with boiled potatoes sprinkled with chopped dill

2. 2

   Plate: Hutschenreuther

3. 3

   Cutlery: Wilkens