Carp in Cream Sauce

Carp dumplings cooked in spicy vinegar brine, served boneless, cold, topped with mayonnaise sauce.

Ingredients:

4 pieces carp horseshoes 1 piece sterilized cucumbers 1 pcs celery 1 pcs

td>onions 4 tbsp white wine 2 tbsp vinegar 150 g of whipping cream 150 g mayo 50 g sterilised peas 1 l water bean leaf new spices parsley pepper salt

Procedure:

1. Add vinegar, salt, bay leaf, allspice, onion, carrot, celery to 1 litre of water, let it boil for 10 minutes
2. Then put in the horseshoe carp, reduce the heat and simmer the carp for 10 minutes, no longer to prevent the meat from boiling
3. Remove the horseshoes with a ladle, continue to boil the broth until the carrots and celery are soft
4. Remove the skin from the horseshoes, cut in half and carefully remove the bones, let cool
5. Make a sauce with mayonnaise, cream, chopped cucumber, celery, carrots and peas, season with pepper and salt
6. Arrange the cooled portions of carp on plates, pour the cream sauce over them, garnish with parsley and serve with bread.