Baked carp milk with apple sauce and onion rings

Ingredients for 2 servings:

• 200 g carp milk (equivalent to the roe)
• n. B. Flour, alternatively breadcrumbs
• 1 egg(s)
• salt and pepper
• 6 small jacket potatoes
• ½ jar applesauce, or homemade
• 3 sprigs of parsley
• 1 tbsp clarified butter
• 1 vegetable onion(s), cut into rings

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The most delicious recipe in the world – you must try it!

First, wash the carp gravy thoroughly and remove all small blood strands. Then cut it into pieces so that the pieces lie flat (in the original, it’s kind of like multi-winged gravy). Season the pieces with salt and pepper, and coat them with egg and flour (as mentioned, if you prefer a stronger dish, use breadcrumbs). Divide the clarified butter between two pans. In one pan, fry the small jacket potatoes all over (but it also tastes good with boiled potatoes, it’s a matter of taste). Keep warm and then fry the onion rings until crispy brown. In the other pan, froth the lard and fry the breaded carp gravy until the outer layer seals. Then turn off the heat and let it simmer for about 5 minutes, depending on the thickness of the pieces. The gravy won’t really set completely, so don’t be surprised. Later, when you cut into it, it will be crispy on the outside and soft to creamy in the mouth – absolutely fantastic. Then arrange the fried milk on a plate with potatoes and applesauce, and top with the fried onions – a dream! It can be served small as an appetizer (if you only got the milk that was in the carp you’re preparing as a main course, for example) or as a full meal. I eat all sorts of things from around the world and am always looking for unusual recipes, but this one is the absolute winner – and it’s from northern Germany, from a restaurant in Reinfeld. I deliberately only gave approximate quantities because that’s the thing with carp milk: most dealers throw it away. Mine is already so fit that he saves it for me if I tell him what day I need it. Because until he opens the fish, he can’t tell whether it’s a male (=milk) or a female with roe. Unfortunately, the carp milk looks pretty unappetizing (my husband hasn’t wanted to eat it since he saw it raw; it looks like brains). So: prepare it yourself.