Beetroot cream soup with fresh horseradish and roasted Zwettler Stifts-carp

Ingredients

• 0.2 litre white wine, dry
• 0.1 litre Zwettler “Original”
• 1 litre vegetable or poultry stock
• 0.5 litre whipping cream, liquid
• 2 – 3 tbsp beetroot puree
• 200 g carp fillet
• 1 piece of horseradish, fresh
• salt
• pepper
• lemon juice

Preparation

Red beetroot puree

Boil, peel and puree the beetroot. Add the alcohol to the pan and slowly reduce, pour in the stock and reduce by half the original amount. Now add the whipping cream and reduce by half again – until it reaches a creamy consistency. Now froth up with a hand blender, mix with the beetroot puree, add the whipped cream and bring to the boil. Season to taste with salt and pepper.

Preparing the carp

Cut the carp fillet into 4 pieces of roughly the same size. Season with lemon juice and salt. Flour the skin side of the carp and fry in a pan with olive oil until crispy. Turn the fish over and leave to cook over a low heat. After serving the soup, drape the fried carp fillet in the soup and sprinkle with freshly grated horseradish.