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🍽️ Carp fillets in herb vegetable broth with fresh horseradish cream

386 kcal · 30 min · 4 servings

Ingredients

• 120 g fresh horseradish
• 2 egg yolks
• 100 ml whipping cream (at least 30% fat content)
• 1 dash lemon juice
• salt
• 1 stalk leek
• 3 carrots
• 0.25 celeriac
• 600 g carp (ready for the kitchen, with skin)
• 150 ml dry white wine
• pepper (from the mill)
• 1 bay leaf
• 0.5 tsp mustard seeds
• 2 cloves
• 3 allspice berries

Instructions

1. 1. Peel the horseradish root and grate it finely.
2. 2. Whisk the egg yolks over a hot, but not boiling, water bath until the mixture is frothy.
3. 3. Whip the cream until stiff.
4. 4. Let the egg yolk foam cool down briefly.
5. 5. Gently fold in the grated horseradish and the whipped cream into the egg yolk mixture.
6. 6. Season the cream with a splash of lemon juice and a pinch of salt.
7. 7. Fill the cream into four small molds.
8. 8. Place the molds in the freezer compartment for two hours.
9. 9. Wash, trim, and peel the vegetables.
10. 10. Cut the vegetables into thin strips.
11. 11. Wash the fish and pat it dry.
12. 12. Divide the fish into eight equal pieces.
13. 13. Put the vegetables, wine, 800 milliliters of water, salt, pepper, and the remaining spices into a pot.
14. 14. Bring the broth to a boil.
15. 15. Add the fish pieces to the boiling broth.
16. 16. Let the fish simmer at low heat for 20 to 25 minutes until cooked.
17. 17. Warm the serving plates.
18. 18. Plate the fish together with the vegetable broth on the warmed plates.
19. 19. Serve the dish with the frozen horseradish.

Nutrition per serving

• kcal: 386
• Protein: 33 g · Fett/Fat: 20 g · Carbs: 12 g