Carp with sauerkraut

4 servings

60 minutes

Carp with sauerkraut is an amazing combination of tender river carp and the tangy sourness of stewed cabbage. This recipe has roots in European cuisine, where the traditions of cooking fish with vegetables date back centuries. Sauerkraut softens the fish's flavor, giving it a rich aroma, while rosemary adds a light spicy note. Baked in the oven, the carp develops a golden crust and juicy texture, making it an ideal main dish for a cozy family dinner. The dish is served hot, usually with a potato side or fresh bread to highlight its rich taste. It’s a wonderful choice for lovers of traditional cuisine that combines simplicity of ingredients with depth of flavor.

Energy value per serving

• Calories: 337.8
• Proteins: 28.5g
• Fats: 21.7g
• Carbohydrates: 11.2g

Ingredients

• Carp: 1 pc
• Rosemary: 1 pc
• Vegetable oil: 3 tbsp
• Sauerkraut: 1 kg

Cooking steps

1. We clean the fish from scales

   Required ingredients:

   • Carp: 1 piece

2. We remove the gills

3. We gut the fish from the back. This way, more filling fits.

   Required ingredients:

   • Carp: 1 piece

4. We stew the cabbage on low heat for 10 minutes

   Required ingredients:

   • Sauerkraut: 1 kg

5. We fill the fish with cabbage

   Required ingredients:

   • Sauerkraut: 1 kg

6. Bake the fish for 40 minutes at 180°C

   Required ingredients:

   • Vegetable oil: 3 tablespoons
   • Rosemary: 1 piece