Blue Carp with Leek-Apple Vegetable

Ingredients

• 2 blue carp (about 1.5 kg each, filleted by fishmonger)
• 8 tbsp white wine vinegar
• 100 g frozen soup greens (2 packs)
• 2 heaping tbsp salt
• 1 tsp pimento seeds
• 4 stalks leeks
• 2 red apples
• juice of ½ lemon
• 4 tbsp butter
• Salt
• freshly ground pepper

Instructions

1. 1.

   Rinse carp gently under running water. Bring about 3 L water, vinegar, soup greens, pimento seeds and salt to a boil in a large pot (preferably oval). Add carp and simmer on low heat in a covered pot for 25‑30 minutes.

2. 2.

   Clean leeks, wash and slice into thin rings. Wash apples, quarter, core and cut into thin strips. Drizzle apples with lemon juice. Heat butter in a large pan. Sauté leeks and apples for 7 minutes. Season with salt and pepper before serving.

3. 3.

   Lift carp from the cooking liquid with a slotted spoon and let it drain briefly. Plate the leek‑apple vegetable alongside the fish.