Karp w sosie chrzanowym (Carp with horseradish sauce)

This Polish dish is traditionally served at Christmas. Carp is very popular in Poland.

For the carp:

Ingredients

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• 700g carp, skinned, filleted and cut into thin strips or smallish chunks
• Plain flour, seasoned
• 2 eggs, beaten
• Fresh white breadcrumbs
• Oil

For the horseradish sauce:

• 1 tablespoon freshly grated horseradish or 2 tablespoons creamed horseradish
• Pinch of salt
• 140 ml double cream
• 2 tablespoons chives, snipped
• 2 hard-boiled eggs, finely chopped

Method

1. Dredge the fish lightly in the flour, then in the egg and the breadcrumbs.
2. Shallow fry in the oil, in batches for about 4 minutes, until golden brown all over.
3. Allow to drain on kitchen paper and keep warm.
4. Meanwhile place the horesradish, salt and cream in a pan.
5. Bring to the boil and simmer for 2 minutes.
6. Stir in the chives and the eggs and drizzle over the carp.

Serving suggestions

Serve with pickles, salad and a lemon wedge.

Variations

Finely chopped watercress can also be added to the sauce. You could try this with any firm, white fish.

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