Blue carp with vegetables
Ingredients for Blue carp with vegetables
| Amount | Ingredient |
|---|---|
| 4 1 / 2 St | Carp |
| 1 / 2 l | Dry white wine |
| 2 liters | Water |
| 1 / 4 liter | Wine vinegar |
| 1 Stg | Winter leeks |
| 3 pc | Carrots (80 g) |
| 200 grams | Celery |
| 4 pcs | Onion (70 g each) |
| 4 pcs | Juniper berries |
| 3 pc | Carnations |
| 8 St | Peppercorns |
| 4 pcs | Bay leaves |
| 2 tbsp | Chopped chives |
| some | Salt |
| some | Pepper |
| some | Sugar |
Blue carp with vegetables Directions
Trim and wash leeks and cut into diagonal slices and cold rinse off again. Wash carrots, peel thin, cut into flakes. Wash celery well, peel, cut into sticks. Peel onions, cut into columns.
Water, white wine vinegar and bring to a boil, add root vegetables, bring to a boil. Bay leaves, cloves, juniper berries and peppercorns, add, add salt, pepper and sugar, creating a sweet and sour brew. Simmer for two to three minutes. Drizzle with vinegar, the carp and place in the South by degrees, poach six to eight minutes.
By half a carp on a plate, sprinkle with chives, horseradish cream, rich brown butter and chives to potatoes.
