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Poached Carp (Karpfen blau)

4 servings

Ingredients

• 1.25 kg carp
• water (as needed)
• vinegar (a little)
• salt (a little)
• 1 pcs onion
• 1 pcs bay leaf
• peppercorns (a few)
• cloves (a few)
• butter, hot (a little)
• parsley, finely chopped (a little)

Instructions

1. Butcher, gut, and prepare the carp like the trout.
2. It's best to cook it in a fish kettle with a lifter to prevent it from breaking when removed.
3. Without a lifter, use a packing needle to thread twine through the tail and eye sockets, tie the fish together, and place it curled, back down, in the pot.
4. Cook in a stock of water, vinegar, salt, onion, bay leaf, peppercorns, and cloves like the trout, not too vigorously, but long enough until cooked through.
5. Serve with hot butter and finely chopped parsley.

Modernized from a treasured 19th-century German cookbook.