Recipe (english)

Carp blue

Carp blue
Quantity Ingredient
3 l Water
2 Onions
2 tbsp Salt
1 tsp Juniper berries
1 tsp Black pepper grains
3 Bay leaves
100 g Soups Vegetables
1 kg Carp
0,25 l White wine vinegar
400 g Potatoes
1 tbsp Parsley
50 g Butter
30 g Horseradish

In order for the carp to become blue from the vinegar, the outer layer of slime must not be damaged. Only touch the carp with wet hands. Season water with onions, salt, juniper berries, pepper grains, bay leaves and soups with vegetables and simmer for 30 minutes. Do not scale the gutted carp. Rinse only from inside and outside with water. Lightly salt the inside. Put a cup on a plate. Put the carp with the open belly side over it so that it stands. Boil vinegar and pour hot over the carp. Pour the carp with the vinegar into the simmering water. Let it steep for about 20 minutes. If you can pull out the dorsal fin easily, the carp is cooked. Pour onto the preheated plate with a skimmer. Serve with salt, potatoes with finely chopped parsley, a butter sauce, horseradish and a green salad.

Servings: 3, Difficulty: 
Preparation time: 1 hour, Total duration: 1 hour

All data per serving:
758 kcal
32 g
68 g
37 g

(C)opyright by Marions Kochbuch