Carp Fillet On Tender Vegetables - cooking recipe

Ingredients

2-3 tsp horseradish, grated
1 None Granny Smith apple, cored and cut into thin sticks
150 ml whipping cream, whipped until semi-stiff
1 litre vegetable stock
3 tbsp white wine vinegar
2 None carp fillets (about 450g each), cut into strips
750 g carrots, peeled and cut into strips
8 None spring onions, cut into 4cm long chunks
3 tbsp butter
1 tbsp orange juice
15 g fresh flat-leaf parsley, little reserved for garnish, remainder finely chopped
None None Orange slices and pink peppercorns, for garnish
None None Boiled potatoes, to serve

Preparation

Fold the horseradish and apple into the cream. Set the mixture aside. Place the stock and vinegar in a large saucepan and bring to the boil. Add the carp and cook over a medium heat for 8 minutes.
Blanch the carrots and spring onions in boiling salted water for 4 minutes. Drain. Melt the butter in a frying pan and fry the carrots and spring onions for 2 minutes. Drizzle with the orange juice and season with black pepper.
Drain the carp and arrange on plates with the vegetables. Sprinkle with parsley and garnish with orange slices, pink peppercorns and the reserved parsley. Serve with the horseradish mixture and boiled potatoes.