Old Bohemian ‘blue’ carp - recipe
Regional speciality Southern Bohemia
Cooking time:45 min
Far and away the Czechs’ favourite fish is carp. Carp has traditionally been farmed in Bohemia and Moravia for several centuries. This recipe is probably just as old.
Ingredients:
| 1 gutted carp with the skin still intact (weighing around 1.5 kg) 2 l water 2 onions 2 carrots 1 small stick of celery 1 small leak celery stalk |
parsley 100 ml white wine or vinegar diluted with water 1 bay leaf 10 peppercorns salt lemon juice |
Instructions:
Bring some water to the boil in a large pan, then throw in some onion rings as well as the peeled and finely chopped carrots, celery and leak. Finally add the parsley, celery stalk and bay leaf. Season with a pinch of salt, wine or diluted vinegar and pepper, and simmer for 20 minutes.
Rinse the carp making sure you don’t pierce the skin (otherwise the carp will not turn the desired shade of blue). Coat the inside with salt and squeeze a lemon over the fish. Place carefully into the vegetable stock and simmer for 15–20 minutes (do not boil – keep the stock just below boiling point). Serve on a warm plate with boiled potatoes and butter. The dish can also be served with horseradish-infused mayonnaise.
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