source: www.youthwork-practice.com | 2000 Games, Devotions, Themes, Ideas and more for Youth Work
only for private using

Carp Blue

Category:	Lunch
Sub-Category:	Fish
Difficulty/Costs:	time consuming/expensive
Number of people:	12
Ingredients:	6 kg carp (about 1 pound / person) Onions, carrots, celery 1 tsp salt 1 tsp sugar 1 teaspoon pepper Pimento Bay leaves in small pieces fresh horseradish (if need be is also evident from the glass) 800 g whipped cream 500g butter 4 apples 1 litre of wine vinegar 4 lemons

Preparation:

Put a pot of water on the stove for the fish. Add the diced onion, celery, carrot, all spices, salt, pepper and bay leaves and let it boil for about 15 minutes. Wash the carps well, in- and outside, cut into quarters, then season with salt and pepper. The pour boiling vinegar over the fish. When this is done, add the vinegar to the fish water. Now place the fish pieces into the pot, make sure, the middle pieces and tails are last. The fish must then boil for about 20 minutes. Mix the horseradish with whipped cream, grated apple and lemon, heat it up and add some melted butter. – If you do not want to much butter, add fish water instead. Serve with boiled potatoes, celery salad or green salad. Serve the sauce in extra bowls.