Stainzer Carp

Bone the carp fillets if possible, but do not skin them, but cut the skin several times. Mix the water and Schilcher in a large pot, add all the spices and a quartered onion and bring everything to the boil. Now put in the carp pieces and let them simmer just below boiling point for about 20 minutes. Meanwhile, wash the root vegetables, peel them and cut them into fine strips, and cut the onion into rings. In a frying pan, heat the butter and sauté the root vegetables and onion rings, add a little Schilcher or fish stock and cook briefly. As soon as the vegetables are crunchy but not too soft, lift the carp fillets out of the broth, drain and serve garnished with the vegetable strips. Sprinkle with some chopped parsley or tarragon. As a side dish, we recommend potatoes tossed in butter and creamed cucumber salad.

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