For 2 people
Ingredients:
1.5 kg ready-to-cook carp (have your fishmonger cut it into pieces)
150 ml vinegar
For the brew:
1 onion
4 cloves
1 carrot
1-2 liters of water
2 bay leaves
3 slices of untreated lemon
2 sprigs of thyme
1/2 tablespoon salt
5 peppercorns
For the horseradish cream:
250 g whipped cream
1-2 tablespoons sugar
2-3 tablespoons grated horseradish
pots
Bowl
Hand mixer with whisk
Preparation:
Wash the carp carefully so as not to damage the skin. Bring vinegar to the boil in a pot and then pour the hot vinegar over the carp.
For the stock, peel the onion, cut it into quarters and then sprinkle with the cloves. Wash, clean and slice the carrots. Now in a pot with the water, cook the onion pieces with cloves, the carrot slices, the bay leaves, the lemon slices, the thyme, salt and the peppercorns over low heat for 30 minutes.
For the horseradish cream, put the whipped cream in a bowl and beat the cream until stiff with a hand mixer. Add the sugar and horseradish to the bowl and season to taste.
Parsley potatoes go best with carp with thyme and horseradish cream.
An old family recipe, have fun trying it out.
Bon appetit.