Carp with steamed apples
easy
45 mins
45 mins
Ingredients
- 2 Carps ready to cook (à approx. 1 kg)
- 3/8 l Vinegar
- 150 g Onions
- 2 Bay leaves
- 4 Cloves
- 2 Allspice seeds
- 3 Peppercorns
- 7-10 Tbsp Salt
- 300 g Apples
- 120 g Butter or margarine
- 7-10 Tbsp Lemon Pepper
- 1/8 l dry cider (slightly moussing, slightly alcoholic apple fruit drink)
- 3 TABLESPOONS Calvados
- 7-10 Tbsp juice and peel of 1 untreated lemon
- 7-10 Tbsp white pepper
- 7-10 Tbsp Lemon and parsley
Directions
- 1
Carefully wash the carp. Do not injure the outer skin. Bring a good 1/4 litre of vinegar to the boil. Place the carp on a plate (preferably the fat pan of the oven) and slowly pour hot vinegar over it until the carp skin turns blue.
- 2
Peel 1 onion and lard with bay leaves and cloves. Boil up the onion, pimento and peppercorns and about 2 1/2 litres of strongly salted water with remaining vinegar in a wide, flat pot (roaster with lid).
- 3
Cook the carp in the stock for 30-35 minutes. In the meantime wash apples, remove core. Cut apples into slices. Peel the remaining onions and cut them into slices as well. Heat 20 g fat in a pot.
- 4
Fry the onions in it until transparent, season with salt and lemon pepper. Add apples and steam briefly. Deglaze with cider and calvados. Steam for about 5 minutes, season again with salt and lemon pepper.
- 5
Heat lemon juice and zest. Add the rest of the butter and let it melt while stirring. Season sauce with salt and pepper. Remove the carp from the stock, drain a little and arrange each on some apple-onion vegetables on preheated plates.
- 6
Garnish with lemon slices and parsley. Serve with extra sauce. Boiled potatoes and creamed horseradish taste good with it.
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