Karp w sosie chrzanowym (Carp with horseradish sauce)
Karp w sosie chrzanowym (Carp with horseradish sauce) | |
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The European common carp | |
Servings: | 8 as a first course or 4 as a light main meal |
Calories per serving: | 283 |
Ready in: | 35 minutes |
Prep. time: | 15 minutes |
Cook time: | 20 minutes |
Difficulty: | ![]() |
Recipe author: | JuliaBalbilla |
First published: | 23rd October 2012 |
This Polish dish is traditionally served at Christmas. Carp is very popular in Poland.
For the carp:
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 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
- Dredge the fish lightly in the flour, then in the egg and the breadcrumbs.
- Shallow fry in the oil, in batches for about 4 minutes, until golden brown all over.
- Allow to drain on kitchen paper and keep warm.
- Meanwhile place the horesradish, salt and cream in a pan.
- Bring to the boil and simmer for 2 minutes.
- 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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