The Cat's Studio

Silvester Karpfen Pikant

Servings: 4

• 2 kg Carp
• 6 tbs oil
• 5 tbs flour
• salt
• paprika, sweet

Marinade

• 4 onion, sliced
• 1 stick Leek, cut into stripes
• 1/4 celeriac, shredded
• 1 carrot, shredded
• 3 cucumbers in brine
• 3 tbs Ketchup
• 50 g capers drained
• 2 lemon
• 6 cloves garlic, crushed
• 1 bottle white wine
• 1 bunch parsley
• salt
• 1 tbs black peppercorns, crushed
• 2 cloves
• sugar
• 1 tbs mustard seeds
• 5 juniper berries, dried, chrushed
• 1 bay leaf
• white wine vinegar

Clean the carp (remove gills) and fillet the fish. Or buy already cleaned and filleted from Fish Shop. Cut the fillets into 3-4cm wide steaks. Halve the head.

STOCK: Use the fins and pieces with bones to make a stock. Cover with water, salt lightly and add some parsley sprigs, some onion and the bay leaf.

FILLETS: Season the fillet and head pieces with salt and paprika. Coat evenly with flour. Fry in hot oil until crispy. Remove and keep warm.

MARINADE: Add onion slices, leek stripes, garlic, shredded celeriac and carrot. Fry until softened. Add cucumber stripes, Ketchup and some lemon zest. Add white wine and some lemon juice. Top up with the strained fish stock. Bring to the boil. Add cloves, peppercorn, mustard seeds, juniper berries, a little sugar and some white wine vinegar to taste. Let simmer for some time.

Layer the warm pieces of carp in a bowl with capers between the layers. Fill up with marinade and stand covered in the fridge. Keeps for a week.
Serve with garlic bread or black bread and garlic butter.

Web Page: http://www.kirchenweb.at/kochrezepte/ddr.htm

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