Blue Carp With Apple Horseradish Dip - cooking recipe

Ingredients

1/2 cup vinegar
3 None bay leaves
1 None onion, peeled and halved
1 3/4 lbs small potatoes, peeled
1 None carp (about 3 lbs), head removed, cut in half
1 None apple, cored and grated
2-3 tsp horseradish, grated
3/4 cup whipping cream, whipped until semi-solid
1 2/3 lbs carrots, peeled and cut into 1 1/2 inch long strips
8 None scallions, cut into 1 1/2 inch long strips
2 tbsp butter
None None Apple slices, fresh dill, and flat-leaf parsley, for garnish

Preparation

In a large saucepan, bring enough water to cover the carp to a boil. Add the vinegar, bay leaves, onion and salt to taste. Simmer for 10 mins.
Cook the potatoes in boiling salted water for 20 mins. Add the carp to the vinegar water and cook over medium heat for 12 mins.
To make the dip, fold the apple and horseradish into the cream.
Blanch the carrots and scallions in boiling salted water for 2 mins. Drain. Melt the butter in a frying pan and fry the carrots and scallions for 2 mins. Season with black pepper.
Drain the carp and potatoes and arrange on a platter with the vegetables and apple and horseradish dip. Garnish with apple slices, dill and parsley.