Fried carp with potato salad

Name: Fried carp with potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Potatoes; 3 Tomatoes; 1 collar Spring onions; 2 TABLESPOONS Oil; 1/2 TEASPOON clear soup; 5 TABLESPOONS Herb Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 3 tablespoons (60 g) grated horseradish (in glass); 1 (approx. 2 kg; let the fishmonger cut it in half lengthwise) ready-to-cook carp; 3 TABLESPOONS Flour; 20 g butter/margarine; 100 g Whipped cream; 50 g Lamb's lettuce

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Potatoes
3 Tomatoes
1 collar Spring onions
2 TABLESPOONS Oil
1/2 TEASPOON clear soup
5 TABLESPOONS Herb Vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
3 tablespoons (60 g) grated horseradish (in glass)
1 (approx. 2 kg; let the fishmonger cut it in half lengthwise) ready-to-cook carp
3 TABLESPOONS Flour
20 g butter/margarine
100 g Whipped cream
50 g Lamb's lettuce

Directions

1
Boil the potatoes for about 20 minutes, peel and slice
2
Clean, wash and chop the tomatoes and onions. Fry the onions in hot oil
3
Deglaze with 150 ml water. Stir in stock. Season with vinegar, salt, pepper and 2 tbsp. horseradish. Pour over potatoes and tomatoes, let stand
4
Washing fish. Cut into 8 pieces. Leave to soak in boiling salt water for about 8 minutes. Lift out, remove skin and bones. Dust fish with flour. Heat the fat. Fry the fish for about 2 minutes on each side.
5
Whip the cream until stiff. Fold in 1 tbsp. horseradish. Serve everything. Garnish with corn salad if necessary.
6
Drink: cool white wine