Fried veal liver, viennese style
Foto: Johannes Kittel
Peel the carrots and turnip, keeping the peel for the stock. Peel the potatoes and boil them in water with caraway seeds until soft.
Wash the carp, pat dry and fillet them from the spine. Cut slits into the skin with a razor blade or sharp knife. Cut the fillets into 2 cm wide strips and set aside. Soak the carcasses (without heads) in water for 1 hour in about 1.5 liters of water. Bring to boil, and while the water is boiling, repeatedly skim off any foam or fat. Add the herbs, garlic, carrot and turnip peel and simmer for about 20minutesmore then add the vinegar. Drain the stock.
In another saucepan, simmer the wine until the liquid is reduced to 50ml, and mix with about 500 ml of stock. Slice the peeled vegetables lengthwise with a peeler in very thin strips (or cut very finely). Halve the spring onions, cutting the green very finely. Place the fillets and vegetables into the spiced stock and simmer for about 5 minutes. Serve the carp on deep, warmed plates with the potatoes. Sprinkle the fish with horseradish, and garnish with lovage, sea salt and freshly ground pepper.
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