Karpfen Blau (Carp Blue)

1 whole, cleaned Carp
Salt
2 cups Water
1 cup Vinegar
6 cups Salt Water
2 Bay Leaves
1 teaspoon Peppercorns
1 cup Whipping Cream
1 teaspoon Horseradish
1 teaspoon chopped Dill
1 Lemon, sliced

Gently rinse the carp with water. Season only the inside of the fish with salt.

In a cooking pot, combine the 2 cups water and vinegar. Bring to a boil. Pour this liquid over the fish. Set fish aside for 15 minutes so it absorbs the vinegar mixture for 10-15 minutes.

In a large oval pot, bring the 6 cups salt water, Bay Leaves, and peppercorns to a boil. Place fish into the hot liquid and reduce to a simmer. Allow to simmer for 30 minutes.

In the meantime, whip the cream until soft peaks form. Gently mix in the horseradish.

Place the fish on a large platter. Garnish with dill and lemon slices. Serve with the horseradish cream.