Buy all ingredients right below the recipe
INGREDIENTS
- 500 ml vinegar
- 100 g granulated sugar
- 50 g salt
- 15 whole black peppercorns
- 5 whole allspice berries
- 2 bay leaves
- 120 g peeled carrot
- 80 g peeled celery
- 80 g peeled parsley root
- 200 g mayonnaise
- sprig of dill for garnish
- 600 g carp fillets with skin
WINE PAIRING
- The best choice for fish cuisine are light and less aromatic wines. Choose from white and rosé.
INSTRUCTIONS
- 1Clean the fillets and cut them into 3x3 cm cubes. Cut the vegetables into matchstick-sized strips.
- 2Pour 600 ml of water and vinegar into a pot, then add the spices, sugar, and salt. Bring everything to a boil and let it simmer for 10 minutes over medium heat.
- 3Add the vegetables, bring to a boil, reduce heat by half, and cook for 2 minutes. Add the chopped fish, bring to a boil, reduce heat to minimum, and cook for another 5 minutes. Remove the pot from the heat and let everything cool, preferably for 24 hours (or at least overnight).
- 4Drain the fish, carefully remove all spices and discard them. Finally, gently mix the mayonnaise with the fish and vegetable pieces. Let the salad rest in the refrigerator for at least 2 hours. Garnish with a sprig of fresh dill when serving.
Tip
Instead of cutting, you can grate the vegetables on a coarse grater.
The brine must be over-seasoned – slightly too acidic, slightly too salty, and slightly too sweet. The flavor of the brine must transfer to the fish.
If you leave the carp in the brine for 2 days (in the refrigerator), the bones will also dissolve. The carp will also absorb the flavors better.
At the last minute, you can also mix a few chopped sprigs of fresh dill into the salad along with the mayonnaise.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.