Carp With Zucchini And Carrot Butter Recipe

Name: Carp With Zucchini And Carrot Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vinegar; 4 1/2 lb carp, cut into large pieces; 1 cup butter; 2 None carrots, peeled and finely diced; 1 None zucchini, finely diced; 1/2 cup heavy cream; 2 tbsp horseradish, grated; 1 tsp lemon juice; 4 slices lemon; None None fresh dill, for garnish

Servings: persons

1/2 cup vinegar
4 1/2 lb carp, cut into large pieces
1 cup butter
2 None carrots, peeled and finely diced
1 None zucchini, finely diced
1/2 cup heavy cream
2 tbsp horseradish, grated
1 tsp lemon juice
4 slices lemon
None None fresh dill, for garnish

1
Heat vinegar then pour over carp (the skin will turn blue). Bring salted water to a boil and carefully add carp pieces. Simmer over low heat for about 15 mins.
2
For zucchini and carrot butter, heat butter in a saucepan and saute diced carrots and zucchini for about 5 mins. Set aside.
3
For horseradish cream, whip cream until stiff, fold in horseradish then season with lemon juice and add lemon slices. Set aside.
4
Drain carp, arrange on plates and drizzle with butter. Garnish with horseradish cream and sprinkle with chopped dill.

549

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 10 ingredients. The key ingredients include: 1/2 cup vinegar, 4 1/2 lb carp, cut into large pieces, 1 cup butter, 2 None carrots, peeled and finely diced, and more.

Yes, Carp With Zucchini And Carrot Butter falls under the Vegetarian 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 With Zucchini And Carrot Butter

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