Marinated Carp in Nürnberger Style with Horseradish Cream and Potatoes

Ingredients

• 1.5 tsp black peppercorns
• 1 tsp juniper berries
• 4 cloves of bay leaves
• 1 tsp mustard seeds
• 3 bay leaves
• 1 l beer (e.g., Pilsner)
• 2 carp fillets (ready to cook, about 500 g each, split lengthwise by the fishmonger)
• 150 g tart apples (e.g., Granny Smith)
• 0.5 tsp lemon juice
• 20 g fresh horseradish
• 250 ml heavy cream (at least 30% fat)
• Salt
• freshly ground pepper
• 600 g waxy potatoes
• 1 pinch sweet paprika powder
• flour (for coating)
• 3 tbsp clarified butter
• 60 g melted butter
• dill sprigs (for garnish)
• lemon wedges (for serving)

Instructions

1. 1.

   Crush the peppercorns, juniper berries, bay leaves, and mustard seeds with the bay leaves in a mortar and mix with the beer. Wash the carp, pat dry, and marinate in the mixture covered overnight in the refrigerator. The next day preheat the oven to 160°C (320°F) with upper and lower heat. Peel, quarter, core, and finely grate the apples; immediately mix with lemon juice. Grate the horseradish into the apple mixture. Whip the cream until stiff peaks form and fold in portions of the apple-horseradish mixture. Season with salt and pepper and refrigerate until serving. Boil the potatoes peeled and washed in plenty of salted water for 20–30 minutes until tender. Remove the carp from the marinade, pat dry, and season with salt, pepper, and a pinch of paprika. Dredge the skin side in flour and sear in a fireproof pan over hot clarified butter on the skin side. Flip and bake in the preheated oven for 15–20 minutes until cooked through, basting frequently with cooking fat. Just before serving, drain the potatoes and toss them in 30 g of hot butter.

2. 2.

   Fill the horseradish cream into four small bowls and garnish with dill sprigs. Plate the carp on warmed plates alongside the potatoes and drizzle with the remaining hot butter. Serve with lemon wedges.