Carp on Vegetable Bed

Ingredients

• 4 pieces carp fillet (≈160 g each)
• 1 onion
• 2 Garlic cloves
• 1 bay leaf
• 4 Carrots
• 0.5 knollensellerie
• 4 stalks celery
• 1 leek stalk
• 1 tbsp butter
• Salt
• freshly ground pepper
• 1 tbsp Lemon Juice
• dry white wine
• 0.75 l vegetable broth

Instructions

1. 1.

   Peel and finely chop onions and garlic. Peel carrots and celery, cut into julienne strips. Wash and trim celery stalks and leeks; slice celery into fine strips and leeks into narrow rings. Rinse carp fillets cold, pat dry, season both sides with salt and pepper, drizzle with lemon juice. Melt butter in a pan, sauté onions and garlic, add vegetables and briefly brown, stir vigorously and deglaze with vegetable broth. Add bay leaf, salt, a touch of pepper, and a splash of white wine. Place carp fillets into the stock and let simmer for about 7–10 minutes, depending on fillet thickness.

2. 2.

   For plating, lift vegetables from the cooking liquid with a slotted spoon onto warmed plates, arrange carp fillets on top. Serve with boiled potatoes and fresh horseradish.