Carp with Horseradish Sauce

Karpfen

Traditionally eaten on Good Friday, the day before Easter, but surely festive enough for Christmas.

• 1 carp (4-1/2 lbs.), sand whiting or fresh water perch
• white wine vinegar, enough to cover fish
• 3 large sliced onions
• 1 bay leaf
• mixed (dried) herbs
• 8 black peppercorns
• salt
• 1 lemon

1. Soak the carp for three hours in salted water. Wash, scale and dry.
2. Place in a fish kettle, bring vinegar to a boil and pour over fish. Let soak for 10 minutes.
3. Add sliced onions, bay leaf, herbs, salt and peppercorns. Bring to a boil, reduce heat to low heat and cook until fish is tender.
4. Rinse carp quickly in hot, then cold water. Then place back in stock and gently reheat. Remove fish to a platter.
5. 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.

Source: www.germany.info