Vogtlaender Carp – Saxony

A great cake recipe for any occasion:

Scale the carp, rinse and cut into portion pieces. Season them with salt on the inside and drizzle with juice of one lemon on the outside.

Clean all the vegetables and cut them into 2 cm cubes. In a saucepan with half a liter of water, the bay spice, a few peppercorns, new spice and cloves, soften the vegetables with the pieces of sauce cake. Then put it through the “whip” and season it.

Put the butter in a dish and put the pieces of fish on it. Pour the vegetable puree over it.

Allow everything to bubble up quickly and then simmer at a low temperature for another half hour.

Then arrange the fish pieces with the vegetable puree. Serve with boiled potatoes or green dumplings and red cabbage.

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