Yiddish Style Smoked Carp with Beer Mustard Dressing

Bring to a boil about 2 liters of water with the spices, ginger, garlic, lovage, shallots and apple cider vinegar. Put in the carp fillet and let it steep for about 15 minutes. For the root julienne (strips), finely slice peeled root vegetables best with a bread slicer, then cut into fine strips. Boil briefly in salted water, rinse in ice water and drain. Remove carp fillet, pluck into small pieces, carefully removing bones. Divide among four soup plates or glasses. Strain the broth and boil down to 400 ml in a saucepan. Soak gelatine in cold water, squeeze out and dissolve in the hot broth. Season well with salt and pepper. Place saucepan in an ice cube water bath and cool liquid almost to gelatinization. Pour the slightly gelled brawn over the carp fillets. Peel and finely chop hard-boiled eggs and sprinkle over carp along with root julienne. For the dressing, mix all the ingredients together well. Garnish sulled carp with capers, chive tips and blanched lemon peel and top with prepared dressing.

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