Traditional fish dish with a regional character
Wine with food means showcasing classics of local cuisine with carefully selected wines. Franconian carp – whether baked in beer batter or traditionally served “blue” – exemplifies this combination of regionality, seasonality and artisanal cooking. The tender, slightly nutty meat of the carp harmonizes particularly well with fine, non-dominant white wines, which emphasize the aromas instead of masking them. Preparation with root vegetables, vinegar or beer batter each provides different nuances of flavor – what both variants have in common is the mild texture and fine sweetness, which is wonderfully accentuated by the matching wine.
Ideal wine accompaniment: Franconian Pinot Blanc dry QbA (Franconia, Germany)
A Franconian Pinot Blanc dry offers exactly the balance that delicate carp needs: mild acidity, subtle fruit and a creamy mouthfeel. The freshness of the wine highlights the delicate herbal aromas of the fish, while its restraint supports the structure of the dish without dominating it. The light creaminess and moderate alcohol content harmonize with both boiled and baked carp. Typical aromas such as pear, apple and a hint of hazelnut complement the nutty note of the fish perfectly. The Franconian origin also underlines the regional authenticity of the pairing – a prime example of culinary love of home in a glass.
Further wine recommendations for this dish
Rheingau Riesling QbA (Germany)
A dry Riesling from the Rheingau brings excitement into play: the combination of fine minerality, lively acidity and aromas of green apple and citrus provide an animating counterpoint to delicate fish. The freshness of the wine comes into its own particularly well with the blue preparation with root vegetables. The Riesling carries the herbaceous notes and light acetic acidity without overpowering them and ensures a clean, clear finish.
Grüner Veltliner Kremstal DAC (Austria)
This Grüner Veltliner is an excellent all-rounder for fish dishes. Its typical “pepperiness”, combined with fresh acidity and a mineral backbone, makes it an exciting partner for baked or boiled carp. The aromas of white pepper, green apple and a little lemon blend harmoniously into the overall picture. Its structure carries the dish, while its charm brightens up the whole and ensures lightness.
Pinot Blanc d’Alsace AOC (Alsace, France)
A Pinot Blanc from Alsace has floral notes, fine fruit and a pleasantly soft character. Its moderate acidity and subtle creaminess go perfectly with both varieties of carp. The aromas of pear, honeydew melon and white flowers complement the mildness of the fish, while the fine structure gently caresses the palate. Particularly harmonious in combination with fresh herbs and tender root vegetables.
Verdicchio dei Castelli di Jesi DOCG (Marche, Italy)
This Italian white wine impresses with a delicate almond note, fresh citrus fruit and elegant minerality. Its salty vein harmonizes perfectly with blue carp, while its dry character also goes well with fried dishes. The combination of fine bitterness and crisp fruit ensures vibrancy and depth in combination with the fish. A wine with character that nevertheless does not dominate.
Chardonnay Casablanca Valley (Chile)
An unobtrusive Chardonnay from the cool Casablanca Valley in Chile with apple and citrus aromas, a light creaminess and restrained use of wood. This makes it an excellent accompaniment to baked carp, as it balances the batter rather than weighing it down. Its freshness and moderate body provide structure, while the fine fruit elegantly plays around the dish.
The recipe:
Franconian carp (baked or blue)
Cooking utensils
- 1 Pot
- 1 Pan
- 1 mixing bowl
- 1 Kitchen paper
- 1 Cutting board & knife
- 1 Skimmer
Ingredients
Carp blue:
- 1 fresh carp approx. 1-1.2 kg, gutted
- 1 Onion
- 1 Carrot
- 1 Piece of celery
- 2 Bay leaves
- 6 Peppercorns
- 100 ml Vinegar
- Salt
Baked carp:
- 1 fresh carp filleted
- 100 g Flour
- 1 Egg
- 100 ml Beer
- Salt Pepper
- Oil for frying
For both variants:
- Lemon to serve
- Parsley
Preparation
Carp blue:
- Rinse the fish, do not slime, and sprinkle with a little lemon juice.
- Heat water with vinegar, root vegetables, bay leaf and peppercorns in a pan.
- Place the carp in the hot stock and leave to cook for 20 minutes below the boiling point.
- Remove carefully and serve with lemon slices and parsley.
Baked carp:
- Salt, pepper and lightly flour the fillets.
- Mix the flour, egg, beer and salt into a smooth batter.
- Pull the fillets through the batter and fry in hot oil until golden brown.
- Drain on kitchen paper and serve with lemon.
Recommended sides:
- Potato salad with vinegar and onions
- Lamb’s lettuce with seed oil dressing
- Horseradish cream
