Carp with Green Horseradish Sauce

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This Ashkenazic dish is from Alsace, France, where freshwater fish, such as carp, are favoured in local cuisine. Sharp horseradish is a traditional pairing.

Ingredients

  • 675 g/ lb carp, skinned and filleted
  • 45 ml/3

Method

  1. Cut the fish into thin strips, about 6 cm/2½ in long by 1 cm/½ in thick. Season the flour with salt and pepper. Dip the strips of fish in the flour, then in the beaten egg and finally coat in the breadcrumbs.

  2. Heat