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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