Carp in Cooking Broth

Ingredients

• 500 g firm potatoes
• Salt
• 600 g carp fillet (ready-to-cook, with skin)
• 1 large carrot
• 0.25 celeriac
• 14 garlic cloves
• 50 g butter
• 150 ml dry white wine (e.g., Riesling)
• 150 ml fish stock
• Salt
• Pepper (freshly ground)
• 1 tbsp freshly chopped parsley
• 100 ml heavy cream (at least 30% fat)
• parsley (for garnish)

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for 25-30 minutes. Meanwhile rinse the fish, pat dry and cut into eight equal pieces. Peel and finely slice or shave the carrot and celeriac. Separate the garlic cloves. In a pot melt 20 g butter, briefly sauté the carrot and celeriac strips, add the garlic and deglaze with wine. Pour in the fish stock, season with salt and pepper, place the fish pieces and simmer gently for about 10 minutes.

2. 2.

   Drain the cooked potatoes, let them steam dry and toss them in a pan with the remaining melted butter and chopped parsley. Plate the fish atop the parsley potatoes on warmed plates, stir the cream into the broth, bring to a quick boil and whisk with a wooden spoon. Pour the foamed broth over the fish and garnish with parsley before serving.