Carp Fillet On Tender Vegetables Recipe

Name: Carp Fillet On Tender Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 tsp horseradish, grated; 1 None Granny Smith apple, cored and cut into thin sticks; 150 ml whipping cream, whipped until semi-stiff; 1 litre vegetable stock; 3 tbsp white wine vinegar; 2 None carp fillets (about 450g each), cut into strips; 750 g carrots, peeled and cut into strips; 8 None spring onions, cut into 4cm long chunks; 3 tbsp butter; 1 tbsp orange juice; 15 g fresh flat-leaf parsley, little reserved for garnish, remainder finely chopped; None None Orange slices and pink peppercorns, for garnish; None None Boiled potatoes, to serve

Servings: persons

2-3 tsp horseradish, grated
1 None Granny Smith apple, cored and cut into thin sticks
150 ml whipping cream, whipped until semi-stiff
1 litre vegetable stock
3 tbsp white wine vinegar
2 None carp fillets (about 450g each), cut into strips
750 g carrots, peeled and cut into strips
8 None spring onions, cut into 4cm long chunks
3 tbsp butter
1 tbsp orange juice
15 g fresh flat-leaf parsley, little reserved for garnish, remainder finely chopped
None None Orange slices and pink peppercorns, for garnish
None None Boiled potatoes, to serve

1
Fold the horseradish and apple into the cream. Set the mixture aside. Place the stock and vinegar in a large saucepan and bring to the boil. Add the carp and cook over a medium heat for 8 minutes.
2
Blanch the carrots and spring onions in boiling salted water for 4 minutes. Drain. Melt the butter in a frying pan and fry the carrots and spring onions for 2 minutes. Drizzle with the orange juice and season with black pepper.
3
Drain the carp and arrange on plates with the vegetables. Sprinkle with parsley and garnish with orange slices, pink peppercorns and the reserved parsley. Serve with the horseradish mixture and boiled potatoes.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2-3 tsp horseradish, grated, 1 None Granny Smith apple, cored and cut into thin sticks, 150 ml whipping cream, whipped until semi-stiff, 1 litre vegetable stock, and more.

Yes, Carp Fillet On Tender Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carp Fillet On Tender Vegetables

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