Karpfen Blau (Blue Carp)

Pearly, melting carp flesh that pulls away from the bone, contrasting with skin turned blue by acidity. The scent of vinegary court-bouillon balances with the sweetness of melted butter.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 725
• Protein: 90 g
• Carbs: 7 g
• Fat: 37 g

Ingredients

• 1 piece Cyprinus carpio ( whole, gutted, unscaled )
• 250 ml Vinegar ( boiling )
• 1 piece Onion ( peeled and studded with a clove )
• 2 piece Clove ( whole )
• 1 piece Carrot ( sliced )
• 1 piece Apium graveolens ( cut into segments )
• 2 piece Bay leaf ( dried leaves )
• 10 piece Black peppercorns ( whole )
• 1 tbsp Gray sea salt ( for the water )
• 60 g Minimum butter sweet ( melted nut-brown )
• 0.5 piece Flat-leaf parsley ( finely chopped )
• 2 tbsp Horseradish optional ( grated for serving )
• 5 piece Juniper berries ( slightly crushed )

Instructions

1. Starting the court-bouillon

   In a large fish kettle, pour 3 liters of water. Add the onion studded with cloves, the sliced carrot, celery, bay leaf, peppercorns, and juniper berries. Bring to a boil then simmer for 15 minutes to let the flavors infuse.

2. Delicate preparation of the fish

   Gut the carp without scaling it. It is crucial not to touch the skin to preserve the natural mucus. Place the fish in a shallow dish.

3. Thermal shock for the blue color

   Heat the vinegar until boiling. Immediately pour the boiling vinegar over the carp: the skin should turn blue instantly before your eyes.

4. Gentle poaching

   Gently lower the carp into the simmering court-bouillon. The liquid should just cover the fish. Maintain an imperceptible simmer, without large bubbles, for 15 to 20 minutes depending on size.

5. Finishing and serving

   Carefully drain the fish. Serve drizzled with melted brown butter and sprinkled with chopped flat-leaf parsley. The flesh should be soft under finger pressure.

Chef's tips

• Never handle the fish with bare hands; use a cloth or gloves to avoid damaging the mucus that allows for the bluing.
• The fish's eye should turn white and opaque, which is the sign of perfect cooking to the bone.
• If you don't have a fish poacher, use a large pot but be careful not to break the fish when removing it.

Storage

Consume immediately after cooking. Does not reheat well as the flesh loses its delicate texture.