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Serves/Makes: 8 - 10

Ingredients:

• 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.

Notes:

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

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Main Ingredient: Carp
Preparation Method: Poached/Simmered
Cuisine: German