Blue Carp with Horseradish Sauce-Karpfen Blau mit

Karpfen Blau mit Meerrettichsauce the traditional meal eaten on Good Friday, the Friday before Easter. InGermany, Easter is a four-day holiday throughout the country and a special time for families to get together. This recipe is not complicated and requires only a watchful eye to make sure the fish does not overcook.

1 carp (4-1/2 lbs.), sand whiting or fresh water perch
White wine vinegar, enough to cover fish
3 large onions, sliced
1 bay leaf
8 black peppercorns
Salt & pepper, to taste
1 lemon

Soak the carp for three hours in salted water. Wash, scale and dry. Place in a fish kettle, bring vinegar to a boil and pour over fish. Let soak for 10 minutes. Add sliced onions, bay leaf, salt and peppercorns. Bring to a boil, reduce heat to low heat and cook until fish is tender. Rinse carp quickly in hot, then cold water.

Then place back in stock and gently reheat. Remove fish to a platter. Serve with a horseradish sauce, boiled potatoes and watercress or a salad. Garnish with lemon slices. In Franconia, carp is often served with a potato salad. Serves 4.