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1. Prepare the carp: Rinse the carp thoroughly under cold water to ensure all residue is removed. Then place the carp directly into a large pot.
2. Prepare the stock: Combine the white wine, sliced onion, bay leaves, peppercorns, vinegar, and salt in a separate pot. Bring everything to a boil and then simmer gently for about 5 minutes to allow the flavors to infuse.
3. Poach the carp: Now pour the hot broth over the carp, ensuring it is completely covered. Cover the pot and poach the carp over low heat for about 20-30 minutes. Make sure the liquid doesn't boil so the fish stays together.
4. Remove the carp: After poaching, carefully lift the carp out of the pot with a slotted spoon. Place it on a serving platter and let it cool slightly.
5. Serve: Sprinkle the carp with fresh parsley. You can serve the broth separately in a bowl so everyone can pour some over the fish as desired.
6. Serve: You can enjoy Carp Blue hot or cold. It tastes especially delicious with boiled potatoes or a crisp salad. Enjoy!
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