Carp on a bed of vegetables with potato and celery puree à la Gabi

Ingredients for 4 servings:

• 500 g potatoes, diced
• 300 g celeriac, peeled, diced
• 300 g carrot(s), peeled, cut into fine strips
• 2 parsley roots, peeled, cut into fine strips
• 200 g leek, cut into fine strips
• 6 tsp rapeseed oil
• 2 tbsp white wine, dry
• 200 ml vegetable stock
• 2 tbsp sour cream
• 2 pinches of mustard, medium hot
• 2 tsp lemon zest
• 2 tsp dill, fresh or frozen
• 250 ml milk (3.5% fat)
• 2 tsp butter
• Salt and pepper, black from the mill
• Nutmeg, freshly grated
• 4 fish fillets (carp fillets 125 g each)
• 2 tbsp lemon juice, freshly squeezed
• 1 tbsp red peppercorns, crushed in a mortar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 33 minutes; Total time approx. 1 hour 8 minutes

Cook the potatoes and celery in salted water for 20 minutes and drain. Sauté the carrots and parsley roots in 2 teaspoons of oil, add the wine and stock and sauté for 8 minutes. Add the leeks and sauté for 5 minutes. Add the sour cream, mustard, lemon zest, and dill. Heat the milk and butter. Press the potatoes and celery through a ricer and add them, stir, and season with salt, pepper, and nutmeg. Season the carp fillets with salt, heat the remaining oil in a pan, and fry the carp fillets on both sides until golden brown. Drizzle with lemon juice, arrange on top of the vegetables, garnish with peppercorns, and serve with the purée.