Pepper Carp with Root Vegetables

For pepper carp with root vegetables, cut carrots, celery, leeks, onions and parsley root into noodles and steam in a frying pan with water, salt, peppercorns, bay leaves and lemon zest until soft. Sprinkle carp with lemon juice and lightly salt. Add white wine to the vegetables, place the carp pieces in the broth and let them cook over moderate heat. Remove the fish and keep warm.

Strain the broth, garnish the carp with two-thirds of the root vegetables. Puree the rest, pour in fish stock and stir with flour and butter until creamy. Bring to the boil briefly, pour part of the sauce to the fish, serve the rest of the sauce with the pepper carp and root vegetables.

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