4 pieces of smoked carp or 4 pieces of smoked trout
500 ml stock from boiled beef or vegetable broth
1 small onion
3 pieces of peeled apple
30 grams of butter
30 grams of flour
60 g fresh celery
100 ml white wine
400 ml cream
100 g Rooty's Horseradish & Apple
1cl Armagnac
1 tbsp crème fraîche
1 pinch nutmeg
1 pinch of salt, 1 pinch of pepper
PREPARATION
Finely dice the onion and sauté in the butter until translucent, also cut the celery and apple into small cubes and sauté one after the other.
Add the flour for the binding and fill up with the white wine and the broth.
Let simmer for about 15 minutes and then add the grated horseradish and let simmer for another 10 minutes.
If necessary, add a little more salt to the broth and mix with the magic stick or blender.
Top up with crème fraîche and cream and bring to the boil briefly.
Pass through a sieve and you're done.
TIPS FOR THE RECIPE
Smoked carp fillet (cut into small pieces) or smoked trout are suitable as an insert.
