Carp Soup with Horseradish
In a pot, heat the butter and flour until frothy, pour in the fish (or vegetable) stock and stir until smooth with a whisk. Add bay leaf, bring to a boil, lower heat and simmer about 10 minutes. Season with salt, pepper, nutmeg, and a little tarragon vinegar. Add the cream. Remove bay leaf and puree with a hand blender until smooth.
Cut the gherkins into small cubes and combine in a bowl with mustard seeds. Rinse the carp, pat dry, cut into 8 strips and season with salt, pepper and lemon juice. Cook with a small amount of oil in a nonstick pan with the skin side down, until crispy.
Season the soup again, and stir in the fresh grated horseradish. To serve, ladel soup into warm bowls and place 2 piece of fish in each. Garnish with tarragon leaves and gerkins.