Blue Carp With Apple Horseradish Dip Recipe

Name: Blue Carp With Apple Horseradish Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vinegar; 3 bay leaves; 1 onion peeled and halved; 1 3/4 pounds small potatoes peeled; 1 carp about 3 lbs, head removed, cut in half; 1 apple cored and grated; 3 teaspoons horseradish grated; 3/4 cup whipping cream whipped until semi-solid; 1 2/3 pounds carrots peeled and cut into 1 1/2 inch long strips; 8 scallions cut into 1 1/2 inch long strips; 2 tablespoons butter; fresh dill; flat-leaf parsley; apple slices

Servings: persons

1/2 cup vinegar
3 bay leaves
1 onion peeled and halved
1 3/4 pounds small potatoes peeled
1 carp about 3 lbs, head removed, cut in half
1 apple cored and grated
3 teaspoons horseradish grated
3/4 cup whipping cream whipped until semi-solid
1 2/3 pounds carrots peeled and cut into 1 1/2 inch long strips
8 scallions cut into 1 1/2 inch long strips
2 tablespoons butter
fresh dill
flat-leaf parsley
apple slices

1
In a large saucepan, bring enough water to cover the carp to a boil. Add the vinegar, bay leaves, onion and salt to taste. Simmer for 10 mins.
2
Cook the potatoes in boiling salted water for 20 mins. Add the carp to the vinegar water and cook over medium heat for 12 mins.
3
To make the dip, fold the apple and horseradish into the cream.
4
Blanch the carrots and scallions in boiling salted water for 2 mins. Drain. Melt the butter in a frying pan and fry the carrots and scallions for 2 mins. Season with black pepper.
5
Drain the carp and potatoes and arrange on a platter with the vegetables and apple and horseradish dip. Garnish with apple slices, dill and parsley.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup vinegar, 3 bay leaves, 1 onion peeled and halved, 1 3/4 pounds small potatoes peeled, and more.

Yes, Blue Carp With Apple Horseradish Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Blue Carp With Apple Horseradish Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions