Germany Karpfen Blau (Blue Carp)
Karpfen blau is a carp dish typical of northern Germany. The striking blue-tinged whole carp is the product of blaukochen, or “blue cooking,” a technique that can be applied to any freshly caught freshwater fish. The trick to making this dish is minimally handling the fish to preserve the external layer of mucus before boiling it in a vinegar and water or saltwater bath. The natural reaction between the fish and adulterated water produces a distinctive blue sheen that enhances both the flavor of the carp and the enjoyment of the meal. Karpfen blau is traditionally served on Christmas Eve and custom holds that a scale of the Christmas carp should be kept in one’s wallet to bring prosperity in the New Year.
Recipe Servings: 4–6
Ingredients
- 1 whole carp, cleaned
- 2 cups (480 ml) water
- 1 cup (240 ml) white vinegar
- 6 cups (1.4 l) salted water
- 2 bay leaves
- 1 tsp (6 g) black peppercorns
- 1 cup (240 ml) heavy whipping cream
- 1 tsp (5 ml) horseradish
- 1 tsp (6 g) chopped dill
- 1 lemon (sliced)
Directions
- Generously season inside of fish with salt. Place whole fish in heat-resistant container.
- Combine unsalted water and vinegar in saucepan and bring liquid to a boil. Pour mixture over carp and let sit for about 15 minutes.
- In a large pot, combine salt water, bay leaves, and peppercorns. Bring mixture to a boil and place fish in pot. Lower heat and simmer for about 30 minutes.
- In a medium-sized bowl, whip heavy whipping cream until soft peaks form. Gently mix in horseradish and set aside.
- Garnish karpfen blau with fresh dill and lemon slices. Serve whole with a side of horseradish cream.
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