8 - 10
How to cook German Poached Carp in White Wine
- 1 whole live carp (about 5 - 6 pounds)
- 2 onion, minced
- 1/2 pound mushrooms, chopped
- 1 cup white wine
- 2 cups water
- 2 tablespoons chopped fresh parsley
- 3 tablespoons grated fresh horseradish
- 1 cup sour cream
- Salt and pepper, to taste
- Kill carp by striking a blow on the head (do not remove head or tail). Scale and clean.
- Cut in serving-size pieces. Rinse and pat dry.
- Rub salt lightly on each piece. Place in saucepan. Add wine, water, onion, mushrooms, pepper, and parsley.
- Bring to a boil. Cover and poach gently over low heat until the fish is done (when the eyes pop out), about 20 minutes. Remove the fish from saucepan and place onto a warmed platter.
- Cook pan juices rapidly to reduce them. Pour over fish.
- Mix horseradish with sour cream and serve with the poached carp.
If possible, buy a whole live carp for this recipe. If you cannot find carp, use any medium-sized freshwater fish. However, the carp is said to have some special qualities, so try your best to find one.
This recipe for German Poached Carp in White Wine serves/makes: 8 - 10
The German Poached Carp in White Wine recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Carp
Preparation Method: Poached/Simmered