Carp with Vegetables
Ingredients
- Ingredients
- 1 large Carp
- salt
- freshly ground peppers
- 1 ½ bunches parsley
- juice of lemons
- 3 carrots
- 1 bunch scallions
- ¼ l white wine
- 5 Tbsps Wine vinegar
- 2 cloves
- 1 onion
- 450 starchy potatoes
- 1 bunch parsley
- 3 Tbsps butter
- For the lemon sauce
- 1 egg yolk
- 2 tsps Horseradish cream
- 1 whole lemon
- ½ bunch Chives
Preparation steps
Rinse only the inside of the carp, pat dry and season with salt and lemon juice. Place ½ of the parsley in the stomach cavity. Rinse the vegetables, cut the carrots into thin sticks and trim the ends from the scallions and cut diagonally into wide pieces. Bring 1 liter (approximately 4 cups) of water with the wine, vinegar, 1 tablespoon salt and onion studded with cloves to a boil in a large wide pot. Remove from heat and add the fish. Let stand, covered about 30 minutes over low heat. After 20 minutes, add the vegetables. Peel the potatoes, rinse, cover with water and cook about 25 minutes, drain and cut into slices. Rinse the parsley, finely chop and saute in butter with the potatoes.
For the sauce, remove 500 ml fish stock, heat, remove and stir in the egg yolks. Season with horseradish, salt and pepper. Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon. Rinse the chives and cut into small rings. Mix with the zest and lemon juice. Remove the carp and vegetables from the broth, place the vegetables on a serving dish, place the carp on top and serve with lemon sauce and parsley potatoes.
