German Poached Carp in White Wine Recipe

Serves/Makes: 8 - 10


  • 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
How to cook German Poached Carp in White Wine:
  • 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 (more Carp recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: German (more German recipes)

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