The vinegar in this dish means the wine must be chosen carefully. The recipe can be used with sheatfish, too.
- Grüner Veltliner: Whenever it is a challenge to find the right wine, you can always rely on Grüner Veltliner, and in this case, an example with a full body with crisp acidity is recommended.
- Sauvignon Blanc from the Steiermark would be a worthy alternative, with its intense mineral characters
- Reserve quality wines, either Gemischter Satz or Pinot varieties, as possibilities.
Quantities for 4 people
- 800g carp fillet
- 200g assorted root vegetables carrots, celery yellow carrots
- 150g onions
- 20g butter
- 8 whole peppercorns
- 1 bay leaf
- Chopped thyme, parsley, salt, vinegar
- just under 1 litre of water
Boil the water, vinegar, herbs and half of the onions (chopped), and pierce the skin of the carp pieces with a knife. Place the carp into the stock and allow to simmer. Peel the root vegetables and finely slice them into strips, and slice the onions into rings, then fry them gently in butter. Pour in the carp stock and continue to steam until crunchy. Remove the fish from the stock and remove the skin, then place onto a pre-warmed plate. Spread the root vegetables and the chopped parsley onto the fish (for more spice add freshly grated horseradish). Pour some of the remaining vegetable stock and serve with boiled potatoes.