Blue Carp With Buttery Potatoes

1. 1

   Season the inside of the carp with salt and place in a large bowl. Bring the vinegar and 2 cups water to the boil and pour over the carp. Allow to rest for 10 mins, until blue. Bring a saucepan of salted water to a boil, add the carp, bay leaf, and peppercorns and cook over low heat for 30 mins.

2. 2

   Cook the potatoes in boiling salted water for 20 mins. Heat the butter in a saucepan until frothy.

3. 3

   Drain the carp and potatoes and arrange on a platter. Pour the butter over the potatoes and sprinkle with the parsley. Garnish with parsley, dill and lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.