Franconian carp (baked or blue)
A classic from Franconian cuisine - either delicately cooked in vinegar stock (blue) or baked in crispy beer batter. The carp impresses with its nutty aroma and fine texture. Preparation is uncomplicated, but requires a little finesse. Carp is a seasonal highlight on Franconian menus, especially in the cooler months of the year. Accompanied by a suitable white wine, the result is a harmonious interplay of regionality and culinary culture - in the spirit of "wine with food".
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
Nutritional values per portion
Calories: 760kcalCarbohydrates: 28gProtein: 62gFat: 44g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat