Carp in vegetable broth with cold horseradish

Ingredients

• 120 g fresh horseradish
• 2 egg yolks
• 100 ml heavy cream (at least 30% fat)
• 1 splash Lemon juice
• Salt
• 1 stalk leek
• 3 Carrots
• 0.25 head of celery root
• 600 g carp (ready to cook, with skin)
• 150 ml dry white wine
• pepper (ground)
• 1 bay leaf
• 0.5 tsp mustard seeds
• 2 cloves Allspice
• 3 peppercorns

Instructions

1. 1.

   Peel and grate the horseradish finely. Whisk the egg yolks over a hot but not boiling water bath until frothy. Beat the cream stiff.

2. 2.

   Let the froth cool slightly, fold in the horseradish and cream, season with 1 splash lemon juice and a pinch of salt, fill into four small molds and place in the freezer for 2 hours.

3. 3.

   Meanwhile wash, trim, peel and slice the vegetables into thin strips. Wash the fish, pat dry and cut into eight equal pieces. In a pot bring the vegetables, wine, 800 ml water, salt, pepper and remaining spices to a boil. Add the fish pieces and simmer gently for 20-25 minutes.

4. 4.

   Serve the fish with vegetable broth on warmed plates and top with the frozen horseradish.