German Christmas dinner: Blue carp
This slightly more challenging dish is also a classic that can be found on many German dining tables at Christmas time. The name 'blue carp' comes from the fact that the fish has a bluish sheen after the hot vinegar is poured over the top.
4 sprigs of flat-leaf parsley
4 sprigs of thyme
4 bay leaves
250 ml white wine vinegar
2 whole mirror carp (around 2 kg)
140 g fresh horseradish
350 ml cream
150 g butter
1 kg waxy potatoes
Preparation of the Christmas dinner
To make the broth, clean and rinse the leeks, carrots and celery and cut into small cubes. Rinse parsley and thyme. Bring soup greens, parsley, thyme, bay leaves, peppercorns, salt and 3 litres of water to the boil in a wide-based pan and just leave to simmer on a low heat for 30 minutes.
Clean the potatoes thoroughly with a vegetable brush, peel with a knife or a potato peeler and rinse under running water. If necessary, remove any soil and cut out any dark spots. Halve or quarter the potatoes depending on their size. Then place them in a pan, fill it with cold water until the potatoes are just covered, sprinkle over salt and bring to the boil. Cover and cook for 15 to 20 minutes in the boiling water.
Bring the vinegar to the boil. Carefully rinse the carp making sure not to damage the clear mucous coating on its skin. Pour the hot vinegar over the fish which will turn the mucous coating a blue colour. Carefully place the carp in the broth and simmer at a low heat for 15 to 20 minutes.
To make the horseradish cream, peel the horseradish and finely grate with a grater. Whip the cream until stiff and stir in the grated horseradish. Chill until ready to serve.
Heat the butter in a small pan but do not let it go brown. Use a slotted spoon to carefully remove the carp from the liquid and arrange on a plate that has been pre-lined with a cloth napkin. Serve with the horseradish cream and melted butter.
Discussion about Christmas dinners in the Community