Carp With Zucchini And Carrot Butter - cooking recipe

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

Preparation

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.
For zucchini and carrot butter, heat butter in a saucepan and saute diced carrots and zucchini for about 5 mins. Set aside.
For horseradish cream, whip cream until stiff, fold in horseradish then season with lemon juice and add lemon slices. Set aside.
Drain carp, arrange on plates and drizzle with butter. Garnish with horseradish cream and sprinkle with chopped dill.