Blue carp

Ingredients for Blue carp

Instructions for Blue carp

To prepare the Blue carp recipe, please follow these instructions:

Blue CARP has been a favorite dish at Christmas with citizenship in the North German port cities, and from here the tradition reached the South Jutland towns. Today, there is still a reasonable sale in Schleswig-Holstein, where the carp is eaten either as Christmas or nytårsmad. It is mucus layer on the fish that gives the blue color. If you want to make blue carp, it is important that you do not scrape or cleans the fish for the skeletons on the outside, and also do not freeze it, as it will destroy the slime layer. The fish can be rinsed and dried inside carefully with a paper towel. The CARP added in the sink and pour over with a half liter of boiling vinegar. Then added the fish in a pot and boil in water on low heat in 1/2 to 3/4 time according to how big it is. Cook it with onions, Bay leaves, salt and whole peppercorns. Server cream-horseradish sauce and boiled potatoes.