Carp in Blue with Horseradish Cream

Ingredients

• 1.5 kg carp
• 4 tbsp vinegar (60 ml)
• 1 tbsp salt
• 125 ml alcohol‑free white wine
• 1 tsp cloves
• 1 bay leaf
• 0.5 bunch Parsley
• 2 tbsp lemon juice (30 ml)
• 3 peeled potatoes
• 1 tsp peppercorns
• 2 tbsp fresh grated horseradish
• 300 g whipping cream
• 200 g cold butter
• 2 lemons
• Salt
• freshly ground pepper

Instructions

1. 1.

   Carefully remove and clean the fish, touching it as little as possible to preserve the slime layer that causes the blue color.

2. 2.

   Do not scale the fish. Place on a plate. Boil 125 ml water with vinegar and pour over the carp. Let sit for about 10 minutes.

3. 3.

   Meanwhile bring 2 liters of water with cloves, bay leaf, parsley, lemon juice, peppercorns, 1 tbsp salt, and white wine to a boil.

4. 4.

   Preheat oven to 200 °C (180 °C fan; gas: level 3). Place the carp in a large baking dish. To help it stand, put a thick raw potato inside its belly and support it on each side with another potato. Pour the broth over the fish and bake for about 25 minutes at high heat.

5. 5.

   The fish is done when the dorsal fin can be gently pulled away. For the lemon butter, cut the butter into pieces, halve the lemons and squeeze out the juice. Bring the juice to a boil in a small pot and whisk in the butter until a smooth sauce forms. Season with salt and pepper.

6. 6.

   For the horseradish cream, whip the cream stiffly and fold in the horseradish. Plate the blue carp on a dish. Serve with lemon butter and horseradish cream.