Christmas Carp Soup
60 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Broth preparation
Cut the fish carcass into 3–4 smaller pieces. Remove the eyes and gills from the head, rinse it thoroughly along with the carcass and fish trimmings in cold water, place in a pot, pour in enough cold water to cover the fish parts by 2 cm, and bring to a boil. Skim off any foam that forms on the surface with a ladle and discard it.
Reduce the heat to one-third, salt the broth, add spices, and simmer uncovered over low heat for 30 minutes. Then strain the broth through a fine sieve into a clean container.
Let the heads, carcass, and fish trimmings cool, pick off the meat, finely chop it, and set aside. Discard the rest.
Chef's tip
Cook the head and offal separately. Roe and milt cook for a shorter time. Moreover, if you cooked the head and offal together, it would be difficult to remove small bones and spices from the offal. You can also sauté the offal for the soup – this will give it a stronger flavor. In a non-stick pan over medium heat, melt 30 g of butter. Add the milt and roe cut into pieces, reduce the heat to one-third, and sauté them from all sides until golden brown in about 6 minutes. Season with salt and a pinch of freshly ground pepper. Add to the finished soup. "Rinse" the pan with a little boiling water or fish broth and add to the soup. The pan drippings contain flavor that would be a shame to lose. Finally, you can refine the fish soup with 100 ml of cream (min. 31%), which you cook in the soup for 1 minute. The soup tastes best the next day, once it has settled. Serve the soup with croutons made from white bread. You can add a pinch of finely grated nutmeg to the soup.
Nutritional values
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