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Karpfen blau

Main · National

Karpfen blau

⏱ 40 min 📍 National Nut-free

Freshwater carp poached in a court bouillon of vinegar, bay leaf, and vegetables — a Christmas Eve tradition.

D Dairy

Ingredients

  • 1 whole carp (about 2kg), cleaned
  • 100ml white wine vinegar
  • 1 onion, sliced
  • 2 carrots
  • 4 bay leaves
  • 1 tbsp peppercorns
  • 2L water
  • melted butter to serve

Method

  1. Pour vinegar over the carp immediately after cleaning — it reacts with the skin to create the blue colour.
  2. Bring water with all vegetables and seasonings to a simmer to make a court bouillon.
  3. Gently lower the carp into the barely simmering liquid. Poach 20-25 minutes — never boil.
  4. Serve with melted butter, boiled potatoes, and horseradish cream.