Karpfen Blau Bavarian Style
Whole carp poached in a vinegar court-bouillon until the skin turns a distinctive blue — a Bavarian Christmas tradition served with horseradish cream and boiled potatoes.
📅December 24, 2025
15mPrep
30mCook
2Servings
⭐ 4.5Rating
🥨Nutrition Facts (per serving)
Protein 52%Fat 35%Carbs 13%
340kcalCalories
40gProtein
12gFat
10gCarbs
1gFiber
Ingredients
👥2
- 1200 gwhole carp cleaned and scaled
- 100 mlwhite wine vinegar
- 250 mldry white wine
- 150 gonion sliced
- 2 wholecelery stalk
- 2 wholebay leaves
- 8 wholeblack peppercorns
- 40 gfresh horseradish grated
- 100 mlsoured cream
Instructions
- Handle live carp as little as possible before poaching to preserve the natural mucus that causes the blue colour. Do not rinse under running water.
- Pour vinegar over the outside of the fish; let it react for 5 minutes — the skin will turn blue.
- Bring wine, 1 L water, onion, celery, bay leaves, peppercorns, and salt to a simmer in a fish kettle.
- Gently lower the carp; poach for 25 minutes without boiling.
- Mix horseradish and soured cream for the sauce; season.
- Carefully lift fish onto a platter; serve immediately with boiled potatoes and horseradish cream.
Related Recipes
Ratings & Reviews
Save this recipe for later