Styrian Root Carp

Season cupped carp fillet well with salt and lemon and divide into appropriate pieces. Place in a pan or mold greased with butter, pour a little white wine and put in the oven preheated to 200 °C for about 8-9 minutes. Meanwhile, cut root vegetables into fine strips and cook in salted water until al dente. Bring the carp or fish stock to the boil and purée (thicken) with the still warm potatoes and cold butter in a blender. Season to taste with dill or chives and a little garlic. Mix the root vegetables into the pureed broth. Serve the cooked fish in deep, warmed plates and pour the root vegetable broth over it. Garnish with freshly grated horseradish and chives or dill if desired.

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