Carp Soup with Horseradish

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Carp Soup with Horseradish
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
1 tablespoon
1 tablespoon
fresh cracked Pepper
1 pinch
1 teaspoon
1 teaspoon
200 grams
jarred Gherkin
1
2 tablespoons
freshly grated Horseradish
½ liter
jarred Fish stock (or vegetable stock)
¼ liter
1 tablespoon
1
Vegetable oil (for cooking)
Tarragon leaves (for garnish)

Preparation steps

1.

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.

2.

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.

3.

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.