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🍽️ Blue carp with carrot-celery vegetables and dill sauce

680 kcal · 30 min · 4 servings

Ingredients

• 1 carp (approx. 1,5 kg, ready for the kitchen)
• salt
• 2 tbsp lemon juice
• 2 carrots
• 250 g celeriac
• 1 piece celeriac
• 1 leek
• 200 ml dry white wine
• 50 ml wine vinegar
• 1 bay leaf
• 800 g small potatoes
• 1 onion
• 2 tbsp butter
• 2 tbsp flour
• 150 ml whipping cream
• 2 tbsp freshly chopped dill
• 1 tbsp horseradish (jar)
• salt

Instructions

1. 1. Rinse the carp only on the inside under cold water and pat it dry.
2. 2. Season the inside of the fish with salt and pepper.
3. 3. Peel the carrots and celery.
4. 4. Cut the vegetables into fine sticks or grate them finely.
5. 5. Wash the leek and cut it into rings.
6. 6. Bring 1.5 liters of water to a boil with 1 tablespoon of salt, the white wine, the vinegar, and bay leaves.
7. 7. Place the carp in the liquid.
8. 8. Let the fish steep for about 25 minutes with the lid half closed over low heat.
9. 9. Add the prepared vegetables to the broth.
10. 10. Let the vegetables cook for another 20 minutes.
11. 11. Peel the potatoes.
12. 12. Cook the potatoes in salted water for about 20 minutes until tender.
13. 13. Peel the onion and dice it finely.
14. 14. Sweat the onions in the hot butter.
15. 15. Dust the onions with the flour.
16. 16. Deglaze the mixture with about 150 milliliters of the fish cooking broth.
17. 17. Bring the sauce to a boil.
18. 18. Stir in the cream.
19. 19. Let the sauce simmer gently for about 10 minutes, stirring occasionally.
20. 20. Puree the sauce finely.
21. 21. Add the horseradish and dill.
22. 22. Season the sauce with salt.
23. 23. Remove the carp from the broth.
24. 24. Arrange the carp with the vegetables on a platter.
25. 25. Serve the sauce and potatoes alongside.

Nutrition per serving

• kcal: 680
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 58 g