This ancient recipe is proof that even cooked fish is a culinary gem.

Ingredients:

► 600 g carp (horseshoe)
► 150 g of root vegetables
► small onion
► bay leaf
► allspice
► entire pepper
► thyme
► salt
► sugar
► vinegar

Procedure:

Prepare in advance so-called batch, a strong vegetable soup of root vegetables and onions with spices and seasoned with thyme and salt and vinegar. Of course, that you can quite easily help cube vegetable broth or herbs, but fresh ingredients to brew the best. Brews just have just a little bit and must be strongly flavored.

Carp advance a little salt and you let him rest for twenty minutes. Then insert it into the brew and allow 5-7 minutes to cook. But be careful, cook a carp without bubbling, very slowly. Professionally is said to be boiling just drag, then very slowly bubbled.

Especially in a saucepan welding little vinegar and sugar. Boiled carp then carefully remove and pour in the administration is still warm vinegar with sugar and a little stock. Add a slice of butter, chopped parsley and sky, pieces of vegetables from the batch.

As a supplement is the best fresh bread or pastry.