Boiled Carp
Ingredients
- 1 cup vinegar ⓘ
- 1 None carp (around 3 1/3 lb), cleaned and scaled
- 2 None bay leaves ⓘ
- 1 tsp black peppercorns
- 2 1/4 lb potatoes, peeled ⓘ
- 1 bunch fresh parsley, chopped ⓘ
- 3/4 cup heavy cream ⓘ
- 1-2 tsp fresh horseradish, grated ⓘ
- None None fresh dill, for garnish ⓘ
- None None lemon wedges, for garnish ⓘ
Instructions
- Bring vinegar and 2 cups water to a boil and pour over carp. Set aside to infuse for 5-10 mins. Bring a large pot of salted water to a boil with bay leaves and peppercorns. Add carp and simmer over low heat for about 30 mins.
- Meanwhile, cook potatoes in boiling salted water for about 20 mins. Drain and sprinkle with parsley.
- To serve, whip heavy cream and season with horseradish. Drain carp and place on a warm plate. Serve with potatoes and horseradish cream garnished with dill and lemon wedges.
Nutrition & Diet Analysis (per serving)
482
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).