Aunt Christa's pickled carp

Ingredients for 4 servings:

• 1 large carp (carp fillet), with skin, approx. 500 g
• 1 tsp black pepper, freshly ground or ground
• 1 tsp coriander seeds, freshly ground or ground
• 300 g salt
• 200 g sugar
• 2 tbsp mustard, medium hot
• 1 bunch dill, large
• 1 tbsp, heaped mustard seeds, yellow
• 8 large juniper berries
• 1 tsp, leveled chili flakes

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Total time approx. 3 days 1 hour

a delicacy on bread and rolls

Crush the peppercorns, mustard seeds, coriander, and juniper berries in a mortar or grind them as coarsely as possible. Mix with salt, chili flakes, and sugar. Debone the carp fillet. Sprinkle the fillet on both sides with the spice mixture and place skin-side down in a suitable glass dish. Refrigerate overnight, but no longer than 10 hours. The next day, rinse the fillet with cold water for as short a time as possible and pat it as dry as possible with a cloth or kitchen paper. Spread the prepared fillet with a layer of mustard about 1 mm thick on both sides and coat it in very finely chopped dill. Wrap the fillet in foil and marinate for about 48 hours, turning occasionally. Then cut the fillet diagonally into thin strips starting from the skin and serve with baguette, bread, or mixed bread with butter. Proceed in the same way if you are making multiple fillets. Always place the fillets on top of each other with the skin facing down and let them marinate.