Boiled Carp

• 1 cup vinegar
• 1 None carp (around 3 1/3 lb), cleaned and scaled
• 2 None bay leaves
• 1 tsp black peppercorns
• 2 1/4 lb potatoes, peeled
• 1 bunch fresh parsley, chopped
• 3/4 cup heavy cream
• 1-2 tsp fresh horseradish, grated
• None None fresh dill, for garnish
• None None lemon wedges, for garnish

1. Bring vinegar and 2 cups water to a boil and pour over carp. Set aside to infuse for 5-10 mins. Bring a large pot of salted water to a boil with bay leaves and peppercorns. Add carp and simmer over low heat for about 30 mins.
2. Meanwhile, cook potatoes in boiling salted water for about 20 mins. Drain and sprinkle with parsley.
3. To serve, whip heavy cream and season with horseradish. Drain carp and place on a warm plate. Serve with potatoes and horseradish cream garnished with dill and lemon wedges.

vinegar, carp, bay leaves, black peppercorns, potatoes, parsley, heavy cream, fresh horseradish, fresh dill, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/18514 (may not work)