Carp boiled in apple juice
6 servings
150 minutes
Carp cooked in apple juice is a refined dish of European cuisine where the sweetness of apples harmonizes with the delicate flavor of fish. This recipe likely has roots in fishing regions that value natural ingredients and their simple yet exquisite combinations. The slow cooking of carp in apple juice allows it to absorb fruity acidity, while added vegetables—beetroot, onion, and carrot—impart a rich aroma and light sweetness to the broth. Bay leaf and black pepper enhance the flavor's expressiveness, while parsley adds fresh notes. The finished dish has a tender texture, a light caramel hue, and a subtle balance of sweetness and spiciness. It is perfect for both cozy family dinners and special occasions when you want to impress guests with an unusual culinary masterpiece.
1
Clean the carp and cut it into steaks (you can leave the head for those who like it).
- Mirror carp: 2 pieces
2
Chop beet, onion, carrot (coarsely).
- Beet: 2 pieces
- Onion: 3 pieces
- Carrot: 2 pieces
3
Put all ingredients in a large pot, add salt, pepper, bay leaf, and herbs (tied in a bundle). Pour apple juice to cover all ingredients.
- Apple juice without pulp: 1 l
- Parsley: 1 bunch
- Bay leaf: to taste
- Black peppercorns: to taste
- Coarse salt: to taste
4
Put on the fire and bring to a boil. ONCE BOILING!!! (this is important), reduce to low heat and simmer for 1.5–2 hours without allowing it to boil.