Grilled Carp with Apple Whipped Cream Horseradish

Gut and scale carp, whisk pepper and salt and rub carp inside and out with it. Then place the fish on a piece of aluminum foil. Peel and core the apples. Cut 1 apple into pieces and stuff into the belly of the carp. Cut butter into slices, put 2 narrow slices in the belly of the carp, spread the rest evenly on the carp. Fold up and crease the corners of the aluminum foil. Open the top! Place in the brook oven at 170 °C for about 30 to 45 minutes at top heat. Baste from time to time with the roasting juices. Apple-whipped cream-horseradish sauce: grate and whisk 3 apples and the horseradish, fold in whipped cream (or buy everything together as a ready-made ingredient). Serving suggestion: with boiled potatoes and mixed vegetables, slightly chilled dry white wine :Time to prepare: 20 min

Difficulty: normal

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