German cuisine · Fish & Seafood

Blue Carp

Carp poached in a vinegar stock with shimmering blue skin – a holiday dish.

Ingredients · for 4 servings

• 1 carp (approx. 1.5 kg), cleaned
• 500 ml white wine vinegar
• 2 l water
• 2 onions
• 2 carrots
• 2 bay leaves
• 10 peppercorns
• Salt
• Melted butter
• Lemon

Instructions

1. Rinse the carp carefully but do not wash off the slime layer – it creates the blue colour.
2. Boil the water with the vegetables, bay leaves, pepper and salt for 15 minutes.
3. Heat the vinegar and pour it over the fish – the skin turns blue.
4. Lay the fish in the stock and poach just below simmering point for 20 minutes.
5. Serve with melted butter, lemon and boiled potatoes.