Lusatian carp in Polish brine
Ingredients:
- 1 kg carp
- 1 tbsp vinegar
- 1 tbsp salt
- 250 g root vegetables
- 50 g onions
- 50 g butter
- 0.75 l beer
- 0.25 l water
- 60 g gravy cake
- raisins
- almond slivers
- 1/2 organic lemon
- 2 tbsp sugar
- 2 tbsp starch
Preparation:
Cut the ready-to-cook carp in half, cut off the head and tail and divide into 3-4 parts, rub with vinegar and salt and leave to stand for half an hour, fry the diced root vegetables in clarified butter with beer, water and a pinch of salt for half an hour. Add the grated gingerbread, raisins, almond slivers and sliced lemon. Season the sauce with salt and sugar. Thicken with mixed starch. Layer the carp pieces in the sauce and leave to infuse for approx. 20 mins. over a low heat.
Serving suggestion: Serve the carp pieces in a deep plate with the sauce. Serve with Mauke (mashed potatoes) or Abernstickl (boiled potato pieces)
Bon appétit!
The mountain spirits from Beckenberg wish you
www.beckenbergbaude.de
