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Carp with Paprika or Hungarian Style

4 servings

Ingredients

• Carp (as needed)
• Salt (a little)
• Vinegar (a little)
• 125 g Butter
• 2 pieces Onions, finely chopped
• 2 tbsp Flour
• 1 large cup Sweet cream
• 1 cup Fish water
• Paprika (a little)
• 2 pieces Egg yolks
• 1 tbsp Butter, fresh

Instructions

1. Cut the carp into pieces, salt, and let sit for fifteen minutes.
2. Then cook it in lightly vinegared salted water until done.
3. Remove it, arrange on a hot platter, and pour paprika sauce over it.
4. For the sauce, sauté the finely chopped onions in butter, roast the flour in it until golden, then pour in the sweet cream and fish water.
5. Cook until quite thick, season carefully with paprika, strain through a sieve, and finish with egg yolks and fresh butter.

Modernized from a treasured 19th-century German cookbook.