Carp with Sauerkraut

Carp with Sauerkraut
1 hr


for 4 servings
1 Carp (2 kg, descaled the fishmonger and filleted)
juice of Lemons
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.