New Year’s Eve Carp

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It is best to order the carp in advance from the fishmonger so that he can professionally debone it in peace.

The fish fillet with the liver, the milk or the roe of the carp, the two buns soaked in water and with an onion through the meat grinder turn and with the spices – in the whole one tsp full ~ mix. Form this filling in the deboned carp and sew it up one more time with white twine.

In an ovenproof pan mold 100 g of butter, melt and brush the carp on all sides with a brush dipped in butter. After about 15 minutes in the oven, turn the carp to the other side and cook for another 15 to 20 minutes over medium heat.

You can tell that it is cooked by the shiny brown skin and the white, firm eyes.

Serve with boiled potatoes. (Ah)

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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