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Ingredients
for
4
Carp in Vegetable Stock with Cold Horseradish Cream
40 min., ready in 3 h. 5 min.
Time:
Ingredientsfor
- For the horseradish
- 120 grams fresh Horseradish
- 2 egg yolks
- 100 milliliters Whipped cream (at least 30% fat content)
- 1 splash lemon juice
- salt
- For carp
- 1 stalk Leeks
- 3 carrots
- ¼ Celery root
- 600 grams Carp (ready to cook, with skin)
- 150 milliliters dry white wine
- freshly ground peppers
- 1 bay leaf
- ½ tsp Mustard seed
- 2 cloves
- 3 allspice
Preparation
1.
Peel horseradish and grate finely. Whisk egg yolks in a metal bowl set over hot, not boiling water until frothy. Whip the cream. Allow egg mixture to cool slightly, stir in horseradish and cream, 1 dash of lemon juice and 1 pinch of salt. Pour into 4 small ramekins and place in freezer for 2 hours.
2.
Meanwhile, rinse, peel and cut vegetables into thin strips. Rinse fish, pat dry and cut into 8 equal pieces. Combine vegetables, wine, 800 ml (approximately 3 1/2 cups) water, salt, pepper and other spices in a pot and bring to a boil. Add fish and cook on low heat until done, 20-25 minutes. Serve fish with vegetable stock in preheated plates and garnish with frozen horseradish cream.