Blue Carp with Horseradish Sauce
(Karpfen blau mit Meerrettichsosse)
Carp is the traditional meal eaten on Good Friday, the Friday before Easter. In Germany, Easter is a four-day holiday throughout the country and a special time for families to get together. This recipe is not complicated and requires only a watchful eye to make sure the fish does not overcook.
Ingredients:
1 carp (4-1/2 lbs.), sand whiting or fresh water perch
white wine vinegar, enough to cover fish
3 large sliced onions
1 bay leaf
mixed (dried) herbs
8 black peppercorns
salt
1 lemon
Directions
1. Soak the carp for three hours in salted water. Wash, scale and dry.
2. Place in a fish kettle, bring vinegar to a boil and pour over fish. Let soak for 10 minutes.
3. Add sliced onions, bay leaf, herbs, salt and peppercorns. Bring to a boil, reduce heat to low heat and cook until fish is tender.
4. Rinse carp quickly in hot, then cold water. Then place back in stock and gently reheat. Remove fish to a platter.
5. Serve with a horseradish sauce, boiled potatoes and watercress or a salad. Garnish with lemon slices. In Franconia, carp is often served with a potato salad.
Guten Appetit!
Serves 4 - 6