Carp blue with parsley potatoes

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 ready-to-cook carp (approx. 1,5 kg)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/4 l + 4 tablespoons vinegar
  • 4 TABLESPOONS Butter
  • 2 TABLESPOONS Flour
  • 1/4 l Vegetable broth
  • 1/4 l Milk
  • 1 TABLESPOON Horseradish (glass)
  • 1 kg Potatoes
  • 1 TABLESPOON Honey
  • 2 TABLESPOONS Sunflower oil
  • 1 Shallot
  • 200 g Lettuce
  • 1/2 bunch Parsley
  • 2 Lemon slices and dill for garnishing

Directions

  1. 1

    Wash the carp without damaging the outer skin. Season inside with salt and pepper. Bring 1/4 liter vinegar to the boil. Place an inverted cup in the carp belly so that the carp can be set up.

  2. 2

    Place the carp carefully on the fat pan of the oven. Pour vinegar evenly over the carp until it is blue. Add 1 litre of boiling salted water. Cook in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: level 1) for 40-50 minutes.

  3. 3

    Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. For the sauce, melt 2 tablespoons of butter in a saucepan. Stir in flour and sweat briefly. Add vegetable stock and milk while stirring.

  4. 4

    Bring to the boil, cook for 3-5 minutes and stir in horseradish. Season to taste with salt and pepper. For the vinaigrette, whisk 4 tablespoons of vinegar, salt, pepper and honey. Add the oil drop by drop.

  5. 5

    Peel the shallot, cut into fine cubes and stir into the vinaigrette. Clean and wash the salad, spin dry and pluck into bite-sized pieces. Wash parsley, shake dry, pluck leaves from the stalks and chop.

  6. 6

    Melt 2 tablespoons of butter. Fry the potatoes and parsley in the butter. Arrange potatoes and carp on a plate. Garnish with orange and dill. Add salad.

Nutrition Facts

KCAL
840 kcal
CARBS
46 g
FATS
35 g
PROTEINS
75 g

Categories & Tags

MiscellaneousFishChristmas