Ingredients:

Carp

1 mirror carp approx. 2-3 kg (the carp must be same-day fresh)

500 ml vinegar

5 liters water

300 grams carrots

400 grams onions

1 leek

1 fennel bulb

salt, bay leaf, allspice, cloves, aniseed

For the topping

100 grams rye bread with crusts removed

2 limes

40 grams celery

40 grams leek

30 grams dried tomatoes

100 ml dark beer

40 grams butter

Green Cabbage

200 grams green cabbage

50 grams butter

80 grams shallots

10 ml lemon oil

Salt, pepper, sugar, nutmeg

Parsley Sauce

30 grams shallots

1 bunch Italian parsley

30 ml milk

100 ml fish stock

30 grams spinach

Salt and sugar

Preparation

Carp

Dice the vegetables, bring the heavily salted water and vinegar to a boil. Add the vegetables and spices. Lay the carp in the pot and simmer at the boiling point. The carp is done when the upper part of the spine separates easily from the meat of the fish.

Garnish

Finely dice the rye bread, vegetables and tomatoes, peel limes and cut into filets. Melt the butter, sauté the croutons in it, add the remaining ingredients and season with salt, sugar and pepper. Pour on dark beer, reduce slightly by boiling, and pour over the fish on the plate.

Green Cabbage

First slice green cabbage into fine strips. Finely dice the shallots. Melt butter in a pot until translucent and slightly caramelize the sugar. Add the green cabbage, top up with vegetable stock, add seasonings and lemon oil and cook over low heat. The green cabbage should retain some color and crunch.

Parsley Sauce

Wash parsley and spinach and separate from stems. Peel shallots and finely dice. Melt butter, sauté the shallots until translucent. Add fish stock and milk. Boil for 20 minutes, then pour sauce through a strainer. Return strained sauce to heat, add parsley, spinach and seasonings, and cook for approximately 1 minute. Puree sauce in a blender. Strain sauce once more and whisk to froth before serving. To retain the green color, the sauce should not simmer after the parsley and spinach are added.

Arrange fish and side dish for serving. Guten Appetit!

This recipe comes to us courtesy of chef Holger Mootz, Hotel Residenz am Motzener See