Recipes
Blue carp in Old Czech
Ingredients
→ SALT
→ LEMON JUICE
→ 70 G CELERY ROOT (OR ABOUT 3.5 TEASPOONS DRY CELERY ROOT)
→ 30-40 G CELERY GREENS
→ 30-40 G OF PARSLEY
→ 20 G LEEKS
→ 2 CARROTS
→ 2 ONIONS
→ 2 LITERS OF WATER
→ 100 ML DRY WHITE WINE
→ 10 PEAS OF BLACK PEPPER
→ 1.5 KG CARP FILLET WITH SKIN
→ 1 BAY LEAF
In a large saucepan, pour water, bring it to a boil, then add the chopped onion rings, chopped carrots, celery root, chopped leeks and chopped parsley, celery greens and bay leaf. Add salt, wine, pepper and cook on low heat for 20 minutes.
Cut the carp so that the skin does not suffer. Inside it, season with salt and lemon juice. Carefully immerse the carp in the spicy broth and keep it there for 15-20 minutes. In this case, the carp must be completely covered with broth.
Carp should be served with boiled potatoes, butter, and horseradish.
