Name: Carp with Sauerkraut
Total time: 1 h
Yield: 4
Ingredients: 1 Carp (2 kg, descaled the fishmonger and filleted); juice of Lemons; Salt; freshly ground Pepper; 1 Carrot; 1 Parnsip; 1 piece fresh Horseradish root (about 8 cm); 500 grams crude Sauerkraut; 100 grams Butter; 2 teaspoons Caraway; 1 tablespoon Sugar; 2 Bay leaves; 0.5 liter Beer (Pils); 200 grams acid Whipping cream; 2 tablespoons chopped Parsley

Ingredients

for 4 servings

1 Carp (2 kg, descaled the fishmonger and filleted)

juice of Lemons

Salt

freshly ground Pepper

1 Carrot

1 Parnsip

1 piece fresh Horseradish root (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 Whipping cream

2 tablespoons chopped Parsley

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Preparation steps

Step 1/5

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.

Step 2/5

Peel and coarsely grate the carrot, parsnip, and horseradish root.

Step 3/5

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.

Step 4/5

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.

Step 5/5

Top the finished carp with sour cream and sprinkle with parsley to serve. Serve with boiled potatoes and beer.