Blue carp in Franconian root broth

Ingredients for 2 servings:

• 1 carp (approx. 1.5 kg)
• 2 carrots
• 1 stalk(s) leek
• ¼ celery root
• 1 onion(s)
• 1 clove(s) garlic
• 1 bay leaf
• 6 juniper berries
• ½ tsp mustard seeds
• ¼ tsp nutmeg
• ¼ tsp rosemary
• ¼ tsp marjoram
• ¼ tsp tarragon
• ¼ tsp dill, tips
• ¼ tsp mugwort
• ¼ tsp thyme
• 125 ml white wine
• 1 pinch of salt
• 1 pinch of sugar
• 125 ml vinegar
• 1 lemon(s)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Briefly roast the ingredients for the fish stock in a large pot, add the wine, and simmer for 30 minutes. Let everything simmer for 30 minutes. Carefully wash the freshly gutted carp inside and out (without damaging the mucous membrane), season with salt, and pour boiling vinegar over it to turn it a beautiful blue. Cook in the stock for about 25-30 minutes in a covered pot over low heat. Garnish with lemon wedges and serve with boiled potatoes and horseradish sauce. Tip: If you want to serve the fish whole, stuff a few potatoes into the abdominal cavity while cooking to help it retain its shape.