Carp with Sauerkraut
- 1 Carp (2 kg, descaled the fishmonger and filleted)
- juice of lemons
- freshly ground peppers
- 1 carrot
- 1 Parsnip
- 1 piece fresh Horseradish (about 8 cm)
- 500 grams crude Sauerkraut
- 100 grams butter
- 2 teaspoons Caraway
- 1 tablespoon sugar
- 2 bay leaves
- ½ liter beer (Pils)
- 200 grams acid Whipped cream
- 2 tablespoons chopped parsley
Rinse carp and pat dry. Cut each fillet into four serving pieces. Lightly score the skin with diagonal cuts, sprinkle with lemon juice, and season with salt and pepper.
Peel and coarsely grate the carrot, parsnip, and horseradish root.
Lightly butter a baking dish. Loosely distribute the sauerkraut and grated vegetables in the dish. Season with sugar, cumin, salt, and pepper and add the bay leaves.
Place the carp pieces on the sauerkraut. Melt the remaining butterand spread on the carp. Pour the beer over the carp and cover the dish. Bake in a preheated 200°C (approximately 350°F) oven for about 45 minutes.
Top the finished carp with sour cream and sprinkle with parsley to serve. Serve with boiled potatoes and beer.