Russian Cookbook

700 gr carp, skinned and filleted
3 tablespoons plain flour
1 egg, beaten
2 cups fresh white breadcrumbs
5 tablespoons sunflower oil, for frying
Salt and pepper, to taste

For the sauce:

15 gr fresh horseradish, finely grated
150ml double cream
1 bunch of watercress, finely chopped
3 tablespoons fresh dill, chopped
2 eggs, hard-boiled and finely chopped

Salt and pepper, to taste

Cut the fish into strips, about 5 cm (long) by 1 cm (thick). Season the flour with salt and pepper. Dip the strips of fish in the flour, then in the beaten egg , and in the breadcrumbs.

Heat all oil in a frying pan. Fry the fish strips for 3-4 minutes and until golden brown. Drain on kitchen paper and keep warm.

For the sauce, put the horseradish, cream and watercress in a pan. Bring to the boil and simmer for about 5 minutes. Stir in the dill and eggs. Add salt and pepper.

Note:

You may also use cod, gurnard, monkfish, grouper, halibut, haddock, snapper.

3 tablespoons horseradish, freshly grated
1 cup sour cream
1 teaspoon sugar
1 teaspoon vinegar
Dash salt

Mix all ingredients and allow to stand several hours, tightly covered, in the refrigerator to blend thoroughly.

Serve with meat dishes.

150 gr butter
2-3 horseradish, freshly grated
2 teaspoon salt
1 teaspoon sugar

Cream the butter with mixer at a medium speed. When it fluffy, beat in tomato paste, salt and sugar.

Put it in a serving bowl and chill until ready to serve.

Suggestion:

Serve cold with hot fried or grilled salmon.