Marinated Carp Nuremberg Style with Horseradish Cream and Potatoes

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Marinated Carp Nuremberg Style with Horseradish Cream and Potatoes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 13 h. 30 min.
Ready in

Ingredients

for
4
Ingredients
1 ½ teaspoons
1 teaspoon
4
1 teaspoon
3
1 liter
Beer (such as Pilsner)
2
Carp (ready to cook, each 500 grams, halved lengthwise by the fishmonger)
150 grams
sour Apples (such as Granny Smith)
½ teaspoon
20 grams
250 milliliters
freshly ground Pepper
600 grams
1 generous pinch
Pastry flour (for dusting)
3 tablespoons
60 grams
melted Butter
Dill tips (for garnish)
Lemon wedges (for serving)

Preparation steps

1.

Crush the peppercorns, juniper berries, cloves, mustard seeds and bay leaves in a mortar and mix with the beer. Rinse the carp, pat dry and place in the marinade. Cover and marinate in the refrigerator overnight. The next day, preheat the oven to 160°C. Rinse the apples, peel, quarter, core, dice finely and instantly mix with the lemon juice. Peel the horseradish and grate into the apples. Beat the cream until stiff and fold into apple mixture in portions. Season with salt and pepper and refrigerate until ready to serve. Peel potatoes, rinse and cook 20-30 minutes until soft in salted water. Take the carp from the marinade, pat dry and season with salt, pepper and a little paprika. Dust the skin side in flour and cook in an ovenproof pan in hot clarified butter on the skin side. Turn and bake in preheated oven 15-20 minutes to finish frying. Baste with the cooking fat. Just before serving, drain the potatoes and stir in 30 grams (1 ounce) hot butter.

2.

Put the creamy horseradish in four small bowls and garnish with dill. Arrange the carp on warmed plates with the potatoes and drizzle with the remaining hot butter. Serve with lemon wedges.