Carp with Orange Horseradish Cream

Carefully rinse the carp, dab it dry and rub the inside with salt. Remove the peel from the carp, rinse it, put it into the abdominal cavity of the fish and place it upright on a porcelain plate. Heat 375 ml of water with vinegar, pour it over the carp and expose it to draught for 5 minutes. Pour the vinegar water into the grease trap of the oven, place the carp on the plate on the broiler above it. Pour the melted butter over the fish about 5 minutes before the end of the steaming time. Whip the cream for 1/2 minute, sprinkle in the cream stiffener, whip until stiff.

Carefully fold the orange juice and zest and the horseradish into the whipped cream, season with salt, sugar and juice of one lemon. Garnish the carp with halved orange slices, bring the orange-horseradish cream to the table separately. Power 200-225 /gas 5-6

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