Aischgruender Carp

This dish is named after the Aisch, a small river in whose waters carp live. The vegetable bed and basting with soup keep the tender fish meat juicy in this dish.

Peel and chop the onion. Remove the peel from the carrot and the celery and chop them as well. Remove wilted outer leaves from the leek, cut off the green. Cut into quarters lengthwise down to the root. Rinse under clear water, dry with kitchen roll and cut off. Sauté the aromatic vegetables in butter at low temperature in a roasting pan that holds both carp. Rinse the fish thoroughly inside and out, rub dry and season lightly with salt on the inside. Fill each with a washed potato so that the carp have a secure footing in the roaster. Perhaps trim the potatoes a tiny bit. Place the carps upright on the bed of vegetables and bake in the heated oven at 220 °C for 20 minutes. Baste several times with the boiling fish stock or vegetable soup so that the tender fish meat does not dry out. After 20 min. sprinkle breadcrumbs over the fish and drizzle with liquid herb butter. For another 15 min. in the stove. Do not baste with more clear soup. After 30 min. baking time, start to check the degree of cooking. The carp are cooked when the skin is nicely brown and crispy and the meat is flaky from the center bone at the thickest part. To do this, make a pro

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