Summary

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)

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Instructions

1. 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.
2. 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.
3. Arrange with lemon wedges and serve with boiled potatoes with horseradish sauce.
4. 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.