Carp in Blue
45 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Thoroughly wash the lemon and slice it. Peel the onion, cut it lengthwise, and then slice it lengthwise into wedges. Cut the carrots, celery, and parsley into 3 mm thick slices, then diagonally cut them into 1.5 cm pieces.
In a saucepan, bring 500 ml of water to a boil, add wine, vinegar, salt, lemon, spices, and thyme. Add the chopped vegetables and onion and simmer for 8 minutes over medium heat.
Lightly pat the carp portions dry. Be careful not to wipe off the slime from the skin, which is on its surface. Place the fish into the boiling broth so that they are side by side and completely submerged. Bring to a boil, immediately reduce the heat to minimum, and slowly cook for another 12–15 minutes.
Chef's tip
It is ideal to use fillets from a mirror carp, which has very few scales and whose skin is covered with slime that turns blue during this cooking process. Therefore, it is necessary to preserve the slime on the fish. Carp meat is tender after a few minutes. To prevent overcooking, reduce the heat and keep it just below boiling point. It's enough for the water to just shimmer, it doesn't need to bubble. New potatoes buttered or white bread are best served with carp in blue. Add lemon slices to the plate for seasoning, along with some of the vegetables in which the carp was prepared.
40 min
Under an hour
