Styrian carp with root vegetables and caraway seed potatoes

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Portionen: 6

  • 1 piece Mirror carp (approx. 1,5 - 1,8kg)
  • 500 g Potatoes (small)
  • Salt
  • Pepper corns
  • 2 leaves Bay
  • 2 pieces Juniper berries (lightly crushed)
  • 3 cloves Garlic
  • 10 pieces Coriander seeds (roasted)
  • 6 cl Apple vinegar
  • 200 ml White wine (dry)
  • 2 pieces Carrots
  • 1 piece Turnip
  • 1 piece Celeriac
  • 1 piece Parsnip
  • 4 pieces Spring onions (whole)
  • 4 tbsps Horseradish (freshly grated)
  • 1 sprig Lovage (small)
  • Sea salt
  • Caraway seeds (whole)
  • Ground pepper

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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Styrian carp with root vegetables and caraway seed potatoes

  1. Maxi20
    Maxi20 kommentierte am 24.09.2014 um 06:47 Uhr


  2. edith1951
    edith1951 kommentierte am 13.03.2014 um 07:14 Uhr

    bestimmt lecker.

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