Blue carp with melted butter

Ingredients for 3 servings:

• 1 ½ kg carp, approx. 3 pounds for 3 – 4 people
• Onion(s), carrots, celery
• 1 pinch(s) of salt and pepper, sugar, according to taste
• 4 grains allspice
• 3 bay leaves, break into small pieces
• 1 piece(s) horseradish, fresh, if not available, then instead
• 1 jar horseradish, hot, not cream horseradish
• 1 cup whipped cream
• 125 g butter
• 1 apple
• ¼ liter vinegar (wine vinegar)
• 1 lemon(s)

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

tastes best in the cold season

Fish water with onion, salt, pepper, bay leaves, carrot, celery root, and allspice—just enough of each, and in small amounts. Simmer everything for about 1/4 hour on the stove over low or medium heat. Rinse the carp, preferably about 2 1/2 to 3 pounds, thoroughly, cut into quarters. Season with salt and a little pepper, and pour over boiling, good vinegar. Add the vinegar to the fish water at the end. First, add the insides to the pot, then the heads, then the rest, the middle pieces, and the tails. Scales facing down. Simmer gently for 1/4 hour. Add horseradish with whipped cream and grated apple, a little sweet cream, and a squeeze of lemon, and 1/2 teaspoon each of salt and sugar, to taste. If you’re not using melted butter for dietary reasons, use the fish water. Always have a small pot of it on the table. It’s all very low in calories. Serve with boiled potatoes, celery salad, or a green salad. Also, add a squeezed lemon to the table. Note from amateur chef “Sachse37”: I got this fish recipe from my mother, who was an excellent cook, in Leipzig in 1962. Try it; carp tastes best in the cold season.