Blue Carp with Carrot-Celery Vegetables and Dill Sauce

Ingredients

• 1 whole mirror carp (about 1.5 kg, ready to cook)
• Salt
• 2 tbsp lemon juice
• 2 carrots
• 250 g turnip root
• 1 piece turnip root
• 1 leek
• 200 ml dry white wine
• 50 ml wine vinegar
• 1 bay leaf
• 800 g small potatoes
• 1 onion
• 2 tbsp butter
• 2 tbsp flour
• 150 ml Heavy Cream
• 2 tbsp freshly chopped dill
• 1 tbsp horseradish (jar)
• Salt

Instructions

1. 1.

   Rinse the carp only inside and pat it dry. Season the interior with salt and pepper. Peel and finely slice or grate the carrots and turnip root. Wash, trim, and cut the leek into rings. Bring 1.5 l of water with 1 tbsp salt, white wine, vinegar, and bay leaf to a boil. Place the carp in the liquid and let it simmer gently, partially closed, for about 25 minutes. Add the vegetables to the broth and cook for another ~20 minutes. Peel the potatoes and boil them in salted water for about 20 minutes.

2. 2.

   For the sauce peel and finely dice the onion, then sauté it in hot butter. Dust with flour and deglaze with about 150 ml of the fish cooking liquid. Bring to a boil and stir in the cream. Simmer gently for about 10 minutes, stirring occasionally. Puree finely, add horseradish and dill, and season with salt.

3. 3.

   Remove the carp from the broth and arrange it on a plate with the vegetables. Serve with the sauce and potatoes.