Recipes
Great Britain Ingredients (4 Servings)
- 1 kg of carp (fresh and whole pick)
- 150 g melted butter
blue broth:
- 2 l water
- 2 tablespoons salt
- Slices of lemon
- 1/8 l vinegar (125 ml)
- 5 tablespoons white wine (50 ml)
- 1 teaspoon sugar
- melted butter
- parsley for garnish (15 g)
Side dish:
- 800 g potatoes (preferably waxy), diced, soaked, cooked
Nutritional values (per serving)
Calories833 kcal
Fat51 g
Sodium348 mg
Carbohydrates41 g
Protein48 g
Phosphorus785 mg
Potassium1,810 mg
Liquid660 ml
Directions
Cook blue broth with all ingredients in a large pot for 15 minutes. Place the washed fish in the hot broth, stop heating and only allow to infuse. Cooking time approx. 30 - 40 minutes. Remove the fish from the broth and place on preheated tray, pour melted butter over it and garnish with parsley and slices of lemon. Prepare the potatoes as a side dish by the book.