Carp with Vegetables and Potatoes

Ingredients

• 700 g carp fillet (ready to cook)
• 400 g black salsify
• 2 carrots
• 0.25 knollensellerie
• 0.5 leek stalk
• 1 Shallot
• 3 tbsp butter
• 2 tbsp flour
• 250 ml white wine
• 150 ml fish stock
• 1 bay leaf
• 1 tbsp horseradish
• Salt
• pepper (from the mill)
• 1 kg potatoes
• 2 tbsp butter
• 1 bunch parsley

Instructions

1. 1.

   Peel and steam potatoes for about 25 minutes.

2. 2.

   Remove some parsley leaves for garnish, chop the rest.

3. 3.

   Wash carp, pat dry, cut into even pieces.

4. 4.

   Wash, peel black salsify, blanch in boiling salted water for about 5 minutes, shock, slice.

5. 5.

   Peel carrots and knollensellerie, cut into thin sticks about 6 cm long.

6. 6.

   Wash leek, trim, cut into rings.

7. 7.

   Sauté prepared vegetables in 1 tbsp hot butter, deglaze with half the white wine. Place carp on top, add a little water if needed, season, cover and simmer gently for about 15-20 minutes.

8. 8.

   Peel shallot, finely chop. Sauté in 2 tbsp butter, stir in flour, deglaze with remaining white wine, add stock. Add bay leaf, simmer while stirring for about 10 minutes. Add more fish stock if desired. Strain through a sieve and season with horseradish, salt, pepper.

9. 9.

   Toss potatoes in remaining hot butter, add parsley, season lightly.

10. 10.

    Plate carp with vegetables on warmed plates, pour sauce over, garnish with parsley, serve alongside parsley potatoes.