Blue Carp in Franconian Root Stock
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 carp (approx. .5 kg)
- 2 carrot (s)
- 1 leek
- 0.25 ¼ tuber / n celery
- 1 onion (s)
- 1 clove garlic
- 1 bay leaf
- 6 juniper berries
- 0.5 teaspoon ½ mustard seeds
- 0.25 teaspoon ¼ nutmeg
- 0.25 teaspoon ¼ rosemary
- 0.25 teaspoon ¼ marjoram
- 0.25 teaspoon ¼ tarragon
- 0.25 teaspoon ¼ dill, tips
- 0.25 teaspoon ¼ mugwort
- 0.25 teaspoon ¼ thyme
- 125 ml white wine
- 1 pinch salt
- 1 pinch sugar
For the marinade:
- 125 ml vinegar
For the set:
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Briefly toast the ingredients for the fish stock in a large saucepan, pour over the wine and cook for 30 minutes. Let everything go well.
- Carefully wash the fresh gutted carp inside and out (without damaging the mucous membrane), salt and pour boiling hot vinegar over it so that it turns nice and blue. The cooking time in the root stock is approx. 25-30 minutes in a covered pot on a low flame.
- Arrange with lemon wedges and serve with boiled potatoes with horseradish sauce.
- Tip: If you want to serve the fish whole, you should stick a few potatoes in the abdominal cavity to cook it, then it will keep its shape.
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