Gutting, washing and filleting carp.
Sweat the bones, fins and head in a saucepan with a little butter. Add the finely chopped vegetables and sauté with a little salted water. Deglaze with a cup of white wine and fill up with the water. Bring to the boil and season with salt and lemon juice. Let simmer for 30 minutes. The pot remains open and the rising foam is skimmed off.
Finally, pour the broth through a strainer cloth and refrigerate (preferably overnight).
Turn the carp fillet through the meat grinder.
Add the egg white and the twisted fillet to the cold broth.
Cut the remaining carp meat into cubes and add as a filler.
Bring the soup to the boil and serve sprinkled with chopped parsley.