Carp with Vegetables

Ingredients

• 1 large mirror carp
• Salt
• pepper (ground)
• 1.5 bunch parsley
• juice of one lemon
• 3 Carrots
• 1 bunch spring onions
• 0.25 l white wine
• 5 tbsp wine vinegar
• 2 cloves
• 1 onion
• 450 g starchy potatoes
• 1 bunch parsley
• 3 tbsp butter
• 1 egg yolk
• 2 tsp creamy horseradish
• 1 lemon
• 0.5 bunch Chives

Instructions

1. 1.

   Wash the carp inside only, pat dry and season with salt and lemon juice. Place half a bunch of parsley in its cavity. Clean and cut carrots into thin sticks, trim spring onions and slice them diagonally into wide pieces. In a large wide pot bring 1 l water with wine, vinegar, 1 tbsp salt and the onion studded with cloves to a boil. Remove from heat and submerge the fish. Let it steep at low heat for about 30 minutes, adding vegetables after 20 minutes. Peel, wash potatoes, cover with water and cook for ~25 minutes, drain, cut into wedges. Sauté parsley in butter, toss potatoes in it.

2. 2.

   Take 500 ml of fish stock for the sauce, heat, remove from heat and whisk in egg yolk. Season with horseradish, salt and pepper. Wash lemon hot, zest it, squeeze juice. Slice chives into fine rolls. Mix zest and lemon juice into sauce. Lift carp and vegetables from stock, arrange veggies on a plate, place carp on top, serve with lemon sauce and parsley potatoes.