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collection by ICAF Europe

Christmas Eve Carp Soup

head, roe and tail of one large carp or two smaller carp
50 g butter
50 g flour
100 g root vegetables - carrot, celeriac, or such
A little parsley
1 teaspoon of vinegar
seasoning to taste
1 bread roll
1/2 l. water

After removing eyes and gills from the head, boil all the rest of the carp, together with tail in slightly salted water, but not the roe. Remove from the water. Rinse and cook the hard and the soft roes separately in salted water. Remove these from the water. Prepare a roux with the butter and flour and dilute this with cold fish stock. Mix this well and bring to the boil, stirring all the time. Add diced vegetables and boil briefly until all is tender, still stirring or the mixture will stick to the base of the pan. Finally flavour all this with the vinegar and seasoning. Remove the bones from the fish, and then add the fish meat and the hard and soft roes into the sauce. Add chopped parsley and, if you like, croutons. Vinegar can be replaced with one egg yolk mixed with sour cream.