Blue Carp With Buttery Potatoes - cooking recipe

Ingredients

1 whole (3-3 1/2-lb) carp or bass, cleaned
1 cup white wine vinegar
1 None bay leaf
1 tsp white peppercorns
2 lbs small potatoes, peeled
1 stick butter
1/4 cup fresh flat-leaf parsley, little reserved for garnish, remainder cut into strips
None None Lemon slices and fresh dill, for garnish

Preparation

Season the inside of the carp with salt and place in a large bowl. Bring the vinegar and 2 cups water to the boil and pour over the carp. Allow to rest for 10 mins, until blue. Bring a saucepan of salted water to a boil, add the carp, bay leaf, and peppercorns and cook over low heat for 30 mins.
Cook the potatoes in boiling salted water for 20 mins. Heat the butter in a saucepan until frothy.
Drain the carp and potatoes and arrange on a platter. Pour the butter over the potatoes and sprinkle with the parsley. Garnish with parsley, dill and lemon slices.