Tench with horseradish cream

Name: Tench with horseradish cream
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 1 tench ready for cooking (approx. 500 g; or 2 trout); 1 untreated lemon; 2 Bay leaves; 1 TABLESPOON Peppercorns; 7-10 Tbsp salt, white pepper; 400 g Potatoes; 1 Stalk leek (leek); 250 g Carrots; 1 TABLESPOON butter/margarine; 100 g Whipped cream; 1-2 TEASPOONS grated; 7-10 Tbsp Horseradish; 1/2 bunch Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

1 tench ready for cooking (approx. 500 g; or 2 trout)
1 untreated lemon
2 Bay leaves
1 TABLESPOON Peppercorns
7-10 Tbsp salt, white pepper
400 g Potatoes
1 Stalk leek (leek)
250 g Carrots
1 TABLESPOON butter/margarine
100 g Whipped cream
1-2 TEASPOONS grated
7-10 Tbsp Horseradish
1/2 bunch Parsley

Directions

1
Washing fish. Wash lemon and cut into slices. Boil up approx. 2 l water with lemon slices, bay leaf, peppercorns and approx. 1 tbsp. salt
2
Peel and wash the potatoes. Cook in salted water for about 20 minutes. Clean and wash the leek. Peel carrots. Cut or slice both into very fine strips
3
Let the fish simmer in the hot stock at low heat for about 25 minutes. Steam vegetables in hot fat for about 5 minutes, season. Whip cream until semi-stiff. Fold in horseradish. Wash and chop the parsley
4
Drain the potatoes and sprinkle with parsley. Arrange vegetables and potatoes. Remove fish from the stock, drain and arrange on the vegetables. Add the horseradish cream. Garnish with remaining parsley