Entree: Germany – Franconia – Karpfen Blau (Whole carp gently poached in a sour aromatic court-bouillon, a traditional Franconian fish preparation)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 whole carp, approx. 3 lb (1.4 kg), cleaned and gutted
- 8 cups (1.9 L) water
- 1/2 cup (120 ml) white wine vinegar
- 1/2 cup (120 ml) dry white wine (optional, can use additional water)
- 1 large onion, halved and thinly sliced
- 2 carrots, halved lengthwise (approx. 6 oz / 170 g)
- 2 celery stalks, halved (approx. 3 oz / 85 g)
- 3 bay leaves
- 8 whole black peppercorns
- 6 juniper berries, lightly crushed
- 4 whole allspice berries
- 1 tsp (5 g) coarse salt, plus more to taste
- 3 tbsp (45 ml) white flour (optional, to thicken finishing sauce)
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) lemon juice or additional white wine vinegar, to taste
- 1/4 cup (15 g) fresh parsley, chopped, for garnish

Instructions

1. Rinse the carp inside and out and pat dry. Score the skin on both sides with 2–3 diagonal cuts to allow even poaching.
2. In a large deep pot, combine water, white wine vinegar, white wine (if using), sliced onion, carrots, celery, bay leaves, peppercorns, juniper berries, allspice and 1 tsp salt. Bring to a gentle simmer and cook 10 minutes to develop the court-bouillon.
3. Reduce heat so the liquid is barely simmering. Gently lower the carp into the pot; the fish should be mostly submerged (add a little more water if needed). Spoon hot liquid over the top once so it begins to set the skin.
4. Poach gently, maintaining a bare simmer, 20–30 minutes depending on fish size, until the flesh is opaque and flakes easily at the thickest part. Avoid boiling to keep the flesh intact.
5. Using a large slotted spatula, transfer the carp to a warmed platter. Strain the cooking liquid into a saucepan, pressing lightly on the vegetables to extract flavor. Taste and adjust seasoning with lemon juice or vinegar and salt.
6. To make a light sauce, melt butter in a small pan, stir in flour and cook 1 minute, then whisk strained broth slowly into the roux until slightly thickened (or skip the roux and serve the clear broth). Pour some sauce or warm broth over the carp.
7. Garnish with chopped parsley and serve immediately with boiled potatoes or dark rye bread and extra vinegar or melted butter at the table.