1. carp “blue” in vegetable sauce with horseradish
Fillet the carp, cut one fillet from the skin, the other with skin. Cut red potatoes, beet, leek and carrots into thin strips. In addition, cut the shallots into small pieces. First sauté the shallots in olive oil until translucent. Now add the potatoes, carrots and beet, season with salt and pepper and sauté briefly.
Extinguish with a shot of white wine and evaporate the alcohol. Later fill up with fish stock and simmer for about 5 minutes.
Cut the carp with the skin into slices and poach in vinegar water for 8 minutes. Strain the vegetable garnish and reduce by 1/2. Blend with cold butter. Season to taste.
Repeatedly add the vegetables, divide evenly in portions among deep plates. Arrange the carp on the vegetables and baste with enough nage. Finally, grate a little fresh horseradish on top and bring to the table.
2. baked carp with potato-cucumber salad and remoulade sauce
Boil the potatoes in their skins in salted water with a little bit of caraway seeds. Make a marinade with light champagne vinegar, mustard, veal stock and olive oil. Add the still warm sliced potatoes to the warm marinade, season well with salt and pepper. Peel the cucumber, cut in half, remove the seeds and cut into slices. Salt them lightly and stand.
For the remoulade, mix the egg yolks with champagne vinegar, mustard, salt and pepper until smooth.
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