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Carp "Debrezin"

4 servings

Ingredients

• 1000 g Carp (kitchen-ready, in pieces)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Flour (nach Bedarf)
• 100 g Fat (for frying)
• 1 Stk Onion
• 20 g Rose paprika (sweet noble)
• 50 g Tomato paste
• broth (nach Bedarf)
• Caraway (finely chopped) (nach Bedarf)
• Garlic (nach Bedarf)
• 0.12 L sour cream
• Lemon juice (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• 1 Stk Green pepper

Instructions

1. Make several diagonal cuts on the skin side of four carp pieces (200–250 g each), season with salt and pepper, and dust the cut side with flour.
2. Pan-fry until half-cooked in 100 g hot fat, then remove.
3. In the remaining fat, lightly brown a finely chopped onion, briefly toast 20 g noble sweet paprika, and stir in 50 g tomato paste.
4. Add broth as needed, add finely chopped caraway, crushed garlic, and salt, bring to a boil, and slowly braise the fried carp pieces until tender.
5. Remove the carp pieces and arrange on a plate.
6. Whisk 0.125 l sour cream with a little flour until smooth and use to thicken the remaining stock, bring briefly to a boil.
7. Season the sauce piquantly with lemon juice and Worcestershire sauce.
8. Strain the sauce and pour over the carp pieces.
9. Cut green peppers into fine strips and sprinkle over the top.
10. Serve with caraway potatoes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.