Name: Carp with Green Horseradish Sauce
Yield: Serves Four
Cuisine: French
Ingredients: salt and ground black pepper; 2 eggs, hard-boiled and finely chopped (optional); 675 g/1½ lb carp, skinned and filleted; 45 ml/3 tbsp plain (all-purpose) flour; 1 egg, beaten; sunflower oil, for frying; 115 g/4 oz/2 cups fresh white breadcrumbs; 30 ml/2 tbsp chopped fresh chives; 1 bunch watercress, trimmed and finely chopped; pinch of salt; 15 g/½ oz fresh horseradish, finely grated; 150 ml/¼ pint/⅔ cup double (heavy) cream; lemon wedges, to serve

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/1½ lb carp, skinned and filleted
45 ml/3

Method

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.
Heat

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Carp with Green Horseradish Sauce

Ingredients

Method

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