Carp in aspic and natural grilled carp filet with root vegetables and horseradish sauce

Ingredients for carp in aspic: 

2 l of stock (from water, vinegar, bay leaf, juniper berries, cloves, sugar, salt and pepper)
800 g of carp filet
150 g of gelatine
150 g of diced root vegetables (celery, carrots, leek)
1/2 l of vegetable stock

Ingredients for carp filet: 

12 medium-sized potatoes
3 tablespoons of SteirerKren
1/2 l of bouillon
100 ml of cream
2 tablespoons of flour
Salt and pepper
400 g of root vegetables
1/2 l of vegetable stock
4 carp filets (200 g each)
a little flour
vegetable oil

Preparation for carp in aspic: 

of carp filet in the stock and then remove the skin from the filets. Bind the 2 l of stock with 150 g of gelatine. Blanch the diced root vegetables in the vegetable stock. Now pile the carp filet and root vegetables alternately in a tall container. Pour on stock after every layer and then leave the filled container to set in the refrigerator. Serve with SteirerKren and coarse rye bread. 

Preparation for carp filet: 

Boil 12 medium-sized potatoes in salt water (3 boiled potatoes per portion), peel. For the horseradish sauce: Mix 3 tablespoons of SteirerKren with 1/2 l of bouillon and add 100 ml of cream. Then bind with around 2 tablespoons of flour and season with salt and pepper according to taste! Approx. 200 g of sauce per portion. Cut 400 g of root vegetables into strips and blanch in the vegetable stock, season four 200 g carp filets with salt and pepper, turn them in flour and fry on both sides in vegetable oil on the grill. Place root vegetables in the middle of the plate, pour horseradish sauce around them on the outside. Drape carp filet on root vegetables, add boiled potatoes.