Blue Carp with Creamy Horseradish

Ingredients

• 1 fresh carp (ca. 1.2 kg, boneless)
• 250 ml hot white wine vinegar
• 2 carrots
• 150 g celery root
• 100 g parsley root
• 1 stalk leeks
• 1 onion
• 2 thyme sprigs
• 1 sprig lovage
• 10 g butter
• 1 tsp black peppercorns
• 5 juniper berries
• 250 ml dry white wine
• 20 g salt
• sugar
• 300 ml heavy cream (min. 30% fat)
• 50 g freshly grated horseradish
• 100 g sour apples
• 0.5 tsp lemon juice
• Salt
• sugar

Instructions

1. 1.

   Step 1: Handle the carp only with wet hands and rinse gently under cold water, taking care not to damage the scales. Heat the vinegar, place the carp on a fish basket or plate, and pour the hot vinegar over it.

2. 2.

   Step 2: Chill for 30 minutes.

3. 3.

   Step 3: While chilling, peel and cube the carrots, celery root, and parsley root. Clean and slice the leeks into rings. Quarter the onion. Wash the thyme sprigs and lovage.

4. 4.

   Step 4: In a fish cooker or large pot, melt the butter, add the vegetables and onion, and pour in 1-2 liters of cold water. Add thyme, lovage, peppercorns, and juniper berries, bring to a boil, then simmer for 15 minutes.

5. 5.

   Step 5: Remove the carp from the refrigerator; it should have turned slightly blue.

6. 6.

   Step 6: Reduce the boiling broth, add white wine, salt, and a pinch of sugar. The broth should no longer be boiling.

7. 7.

   Step 7: Place the carp on the fish basket or in the broth, cook in hot broth for 30-40 minutes; do not let it boil.

8. 8.

   Step 8: Whip the cream until stiff peaks form, then stir in freshly grated horseradish.

9. 9.

   Step 9: Peel and finely grate the apple, mix immediately with lemon juice. Stir into the horseradish mixture, season with salt and a pinch of sugar, keep cool until serving.

10. 10.

    Step 10: Lift the finished carp from the broth; it should be beautifully blue. Plate on a hot platter and serve with the cream-horseradish sauce.