First wash the carp milk well and remove all small blood threads. Then cut into pieces so that the pieces can lie flat (in the original it is somehow multi-winged). Salt and pepper the pieces and bread them with egg and flour (as I said, if you like it stronger, you can use breadcrumbs).
Divide the clarified butter between two pans. In one of them, fry the small jacket potatoes all over (it also tastes good with boiled potatoes, it`s a matter of taste), then keep warm and then fry the onion rings vigorously until they are crispy brown.
In the other pan, froth the lard and fry the breaded carp milk so that the shell closes. Then turn off the stove and let it simmer for about 5 minutes, depending on the thickness of the pieces.
The milk is not really that solid, so don`t be surprised. Later, when you cut it, it is crispy on the outside and soft to creamy on the inside in the mouth - amazing.
Then arrange the fried milk on the plate with the potatoes and applesauce and add the fried onions - a poem!
Can be served small as a starter (if you only got the milk that was in the carp, which you prepared as a main course, for example) or as a full dish.
I really eat all kinds of things worldwide and am always looking for unusual recipes, but this one is the absolute best - and it`s from Northern Germany from a restaurant in Reinfeld.
I have deliberately only given approximate quantities because that is one of the things with carp milk: most dealers throw it away. Mine is already so fit and picks it up for me when I say on which day I need it. Because before he opens the fish he cannot see whether it is a male (= milkman) or whether it is a lady with roe. Unfortunately, the carp milk looks pretty unsavory (my husband doesn`t want to eat it since he saw it raw, looks like a brain). So: prepare it yourself.
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