Ingredients:
- 2 reflecting carps ready with kitchens approx. 1.2 kg
- salt, lemon juice
- 1 collar parsley
- 1 parsley root
- 2 carrots
- 200 gs of celery root
- 2 sticks leek
- ¼ l of dry white wine (e.g., Riesling)
- 5 tablespoons of vinegar (knows)
- 2 cloves
- 1 onion
- for the sauce:
- 1 yolk
- 2 teaspoons cream - mustard
- 1 collar dill
Preparation:
Carps only from the inside wash, pay attention to the fact that the mucus shift on the shell is uninjured, but the fish becomes not blue, but gray. Fish inside drily dab and spice with salt and lemon juice. Parsley stalks wash and are in the fish bellies. Vegetables clean, wash and in fine strips cut. In a wide, big pot approx. 1 liter of water with wine, vinegar, 1 tablespoon of salt and the onion - with the cloves larded - boil. Then from the stove move and insert the fish. With mild heat and half concluded lid approx. 50 min. even brews. After 30 min. add the vegetables. Fish carefully take out and keep in on a warmed up disk. 500 take ml fish decoction from the pot, heat up and from the stove{range} pull{draw}. With yolk alloy, with mustard, salt and pepper spice. Stir in in the end the minced dill. In addition roasted potatoes taste golden-brown in butter.
