Bohemian carp in dark beer

  • Zutaten

  • Zubereitung

  • Top Videos

Portionen: 4

  • 4 pieces Carp filets (150-200g each)
  • 125 ml Vinegar
  • Peppercorns
  • 1 leaf Bay
  • 1 piece Onion (small)
  • Salt

sauce:

  • 125 ml Dark beer
  • 80 g Gingerbread crumbs
  • 60 g Almonds (chopped thinly lengthways)
  • 1 tbsp Nuts (chopped)
  • 1 tbsp Prunes (chopped)
  • 2 cooking spoons Raisins (soaked in a little beer)
  • 2 tbsp Honey
  • Fish stock
  • 2 tbsp Butter (or lard)
  • Powidl (type of Austrian plum jam)

Fill a large pot with about 750ml ofwater and add the vinegar, a large pinch of salt, peppercorns, bay leaf and the coarsely chopped onion. Bring to boil, let it boil vigorously for about 5 minutes. Reduce the heat and put the carp fillets in the water. Depending on size, simmer for about 8–10 minutes. Remove, and keep warm. Drain the stock, and set aside.
For the sauce, heat the butter in a pan. On reduced heat, fry the gingerbread crumbs, nuts, almonds, raisins and prunes. Stir in the honey. Spoon in some of the fish stock until the sauce is thick. Pour in the beer and let simmer until the sauce is thick and creamy. Add optional powidl.
Put the carp fillets back in the sauce, turning them over once. Warm them up in the sauce on low heat.

Nachgekocht? Bitte bewerten Sie das Rezept
1 2 3 4 5
Was denken Sie über das Rezept?
0 2 0

Kommentare2

Bohemian carp in dark beer

  1. gackerl
    gackerl kommentierte am 28.11.2014 um 13:25 Uhr

    lecker

    Antworten
  2. Maikaefer07
    Maikaefer07 kommentierte am 19.11.2014 um 21:40 Uhr

    Yummy

    Antworten
Kommentar hinzufügen

Für Kommentare, bitte einloggen oder registrieren. Facebook login

Rund ums Kochen

Ähnliche Rezepte

Aktuelle Suche