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: 3 teaspoons horseradish grated; 1 granny smith apple cored and cut into thin sticks; 5/8 cup whipping cream whipped until semi-stiff; 4 1/4 cups vegetable stock; 3 tablespoons white wine vinegar; 2 carp fillets about 450g each, cut into strips; 6 13/16 cups carrots peeled and cut into strips; 8 spring onions cut into 4cm long chunks; 3 tablespoons butter; 1 tablespoon orange juice; 4 tablespoons fresh flat leaf parsley little reserved for garnish, remainder finely chopped; orange slices; pink peppercorns; boiled potatoes to serve

Servings: persons

3 teaspoons horseradish grated
1 granny smith apple cored and cut into thin sticks
5/8 cup whipping cream whipped until semi-stiff
4 1/4 cups vegetable stock
3 tablespoons white wine vinegar
2 carp fillets about 450g each, cut into strips
6 13/16 cups carrots peeled and cut into strips
8 spring onions cut into 4cm long chunks
3 tablespoons butter
1 tablespoon orange juice
4 tablespoons fresh flat leaf parsley little reserved for garnish, remainder finely chopped
orange slices
pink peppercorns
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.

489

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 14 ingredients. The key ingredients include: 3 teaspoons horseradish grated, 1 granny smith apple cored and cut into thin sticks, 5/8 cup whipping cream whipped until semi-stiff, 4 1/4 cups 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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