Blue Carp

Last Updated on September 24, 2024

For this treatment we need a smooth carp, which we work with on a damp board, so as not to wipe off the mucus from its skin, on which the blueing of the skin depends.

Ingredients:

4 pcs carp portions 1 pcs bean leaves 80 g of root Vegetable Recipes (celery, carrots, parsley) 2-3 tbsp vinegar several balls of allspice a few peppercorns a pinch of thyme a piece of onion butter lemon parsley cup of water

Procedure:

1. Put water, chopped root Vegetable Recipes, onion, spices tied in a piece of cloth and salt in a pot, boil for about 20 minutes
2. Arrange the carp portions skin side up in a baking dish and pour the boiling vinegar over them, cover with a lid and leave to stand for 15 minutes
3. Allow to come to the boil, then turn down the heat and cook slowly for 10-12 minutes
5. Remove the cooked carp preferably with a perforated spatula to hot plates, pour the hot strained broth slightly, top with hot butter and garnish with a slice of lemon and parsley.

Recommendation:

Fresh bread is suitable as a side dish.

Note:

Blue pepper can also be served with hollandaise sauce or tartar sauce or with apple horseradish.