Carp with Horseradish Sauce

Name: Carp with Horseradish Sauce (Karp w sosie chrzanowym)
Cuisine: Polish
Ingredients: 750 ml/1¼ pints/3 cups cold water; 120 ml/4 fl oz/½ cup vinegar; 1 medium carp, about 400 g/14 oz, cut into 4 fillets; 115 g/4 oz/1 cup plain (all-purpose) flour; 115 g/4 oz/½ cup butter; 250 ml/8 fl oz/1 cup dry white wine; 30 ml/2 tbsp grated fresh horseradish; 2 egg yolks, beaten; 30 ml/2 tbsp chopped fresh chives; salt and ground black pepper, to taste; salt and ground black pepper, to taste

Karp w sosie chrzanowym

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

Carp is a traditional fish on Polish menus, and has been bred since the 13th century. There are several varieties, the best being the mirror or king carp.

Ingredients

750 ml/1¼ pints/3 cups cold water
120

Europe
Poland
Fish course
Pescatarian
Eastern Europe

Method

Mix the water and vinegar in a bowl, then soak the carp in the liquid for 1 hour.
Pat dry on kitchen paper, then coat the fish in flour.
Melt the butter over a high heat, add the fish and fry for 3-4 minutes on each side, until golden brown.