Fried carp with potato salad

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 800 g Potatoes
  • 3 Tomatoes
  • 1 collar Spring onions
  • 2 TABLESPOONS Oil
  • 1/2 TEASPOON clear soup
  • 5 TABLESPOONS Herb Vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 3 tablespoons (60 g) grated horseradish (in glass)
  • 1 (approx. 2 kg; let the fishmonger cut it in half lengthwise) ready-to-cook carp
  • 3 TABLESPOONS Flour
  • 20 g butter/margarine
  • 100 g Whipped cream
  • 50 g Lamb's lettuce

Directions

  1. 1

    Boil the potatoes for about 20 minutes, peel and slice

  2. 2

    Clean, wash and chop the tomatoes and onions. Fry the onions in hot oil

  3. 3

    Deglaze with 150 ml water. Stir in stock. Season with vinegar, salt, pepper and 2 tbsp. horseradish. Pour over potatoes and tomatoes, let stand

  4. 4

    Washing fish. Cut into 8 pieces. Leave to soak in boiling salt water for about 8 minutes. Lift out, remove skin and bones. Dust fish with flour. Heat the fat. Fry the fish for about 2 minutes on each side.

  5. 5

    Whip the cream until stiff. Fold in 1 tbsp. horseradish. Serve everything. Garnish with corn salad if necessary.

  6. 6

    Drink: cool white wine

Nutrition Facts

KCAL
660 kcal
CARBS
37 g
FATS
32 g
PROTEINS
53 g

Categories & Tags

Main DishesFish