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Community Recipe

Roasted Beet and Carp Carpaccio with Horseradish Vinaigrette

A refined take on traditional flavors, this carpaccio features thinly sliced, lightly cured Danube carp paired with sweet roasted beets and a zesty horseradish vinaigrette. The vinaigrette provides a delightful 'zing' reminiscent of Romanian pickles, elevating this dish to gourmet status.

Recipe by Nadia
StartersFrenchServings: 4
Roasted Beet and Carp Carpaccio with Horseradish Vinaigrette

Ingredients

  • Danube carp fillet4 oz
  • Beets2 medium
  • Horseradish2 tablespoons
  • Apple cider vinegar3 tablespoons
  • Olive oil4 tablespoons
  • Dijon mustard1 teaspoon
  • to taste Salt
  • to taste Black pepper
  • Fresh dill2 tablespoons

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Method

1

Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-60 minutes, or until tender. Let cool, then peel and thinly slice.

2

While beets are roasting, prepare the horseradish vinaigrette: In a small bowl, whisk together the grated horseradish, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper.

3

Lightly cure the carp: Thinly slice the carp fillet against the grain. You can lightly cure it with salt and a touch of sugar for about 15 minutes in the fridge, if desired, to firm up the texture.

4

Arrange the beet slices on a plate. Top with the thinly sliced carp.

5

Drizzle the horseradish vinaigrette over the carp and beets.

6

Garnish with fresh dill and serve immediately.

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