Blue Carp with Apple Horseradish Dip



  • 1/2 cup vinegar
  • 3 bay leaves
  • 1 onion (peeled and halved)
  • 1 3/4 pounds small potatoes (peeled)
  • 1 carp (about 3 lbs, head removed, cut in half)
  • 1 apple (cored and grated)
  • 3 teaspoons horseradish (grated)
  • 3/4 cup whipping cream (whipped until semi-solid)
  • 1 2/3 pounds carrots (peeled and cut into 1 1/2 inch long strips)
  • 8 scallions (cut into 1 1/2 inch long strips)
  • 2 tablespoons butter
  • fresh dill
  • flat-leaf parsley
  • apple slices


  1. In a large saucepan, bring enough water to cover the carp to a boil. Add the vinegar, bay leaves, onion and salt to taste. Simmer for 10 mins.
  2. Cook the potatoes in boiling salted water for 20 mins. Add the carp to the vinegar water and cook over medium heat for 12 mins.
  3. To make the dip, fold the apple and horseradish into the cream.
  4. Blanch the carrots and scallions in boiling salted water for 2 mins. Drain. Melt the butter in a frying pan and fry the carrots and scallions for 2 mins. Season with black pepper.
  5. Drain the carp and potatoes and arrange on a platter with the vegetables and apple and horseradish dip. Garnish with apple slices, dill and parsley.
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