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🍽️ Nuremberg-style Marinated Carp with Horseradish Cream and Potatoes

833 kcal · 30 min · 4 servings

Ingredients

• 1.5 tsp black peppercorns
• 1 tsp juniper berries
• 4 cloves
• 1 tsp mustard seeds
• 3 bay leaves
• 1 l beer (e.g. pilsner)
• 2 carp (ready for kitchen, approx. 500 g each, halved lengthwise by the fishmonger)
• 150 g tart apples (e.g. Granny Smith)
• 0.5 tsp lemon juice
• 20 g fresh horseradish
• 250 ml whipping cream (min. 30% fat content)
• salt
• pepper (from the mill)
• 600 g waxy potatoes
• 1 pinch sweet paprika powder
• flour (for dredging)
• 3 tbsp ghee
• 60 g melted butter
• dill tips (for garnish)
• lemon wedges (for serving)

Instructions

1. 1. Crush the peppercorns, juniper berries, cloves, and mustard seeds in a mortar.
2. 2. Add the crushed spices along with the bay leaves to a bowl.
3. 3. Mix the spices with the beer to create the marinade.
4. 4. Rinse the carp thoroughly and pat them dry with a kitchen towel.
5. 5. Place the fish into the marinade.
6. 6. Cover the bowl and leave it in the refrigerator overnight.
7. 7. The next day, preheat the oven to 160 degrees Celsius with top and bottom heat.
8. 8. Wash the apples, peel them, and cut them into quarters.
9. 9. Remove the core from the apple quarters.
10. 10. Grate the apples finely.
11. 11. Mix the grated apples immediately with the lemon juice.
12. 12. Peel the horseradish.
13. 13. Grate the peeled horseradish directly onto the apples.
14. 14. Whip the cream until stiff.
15. 15. Fold the apple and horseradish mixture into the whipped cream in portions.
16. 16. Season the cream with salt.
17. 17. Fill the horseradish cream into four small bowls.
18. 18. Garnish the bowls with dill tips.
19. 19. Serve the carp on pre-warmed plates alongside the potatoes.
20. 20. Pour the remaining hot butter over the fish.
21. 21. Serve the dish with lemon wedges.

Nutrition per serving

• kcal: 833
• Protein: 34 g · Fett/Fat: 51 g · Carbs: 43 g