Order from the fishmonger or from a pond keeper the carp in time! The right cooking pot: It should be an oval cooking pot, large enough to hold the fish and high enough that a lid can be closed over it. Conveniently, it should have an appropriate insert into which you can maneuver the fish and fish it out again.
The broth: For this, boil tap water, wine and vinegar, add the onions cut into rings, greens and spices. Simmer on low heat for about 10 minutes to allow the spices to break down. The broth may seem almost a little over-seasoned, in the short cooking time the fish has no opportunity to get too much of it.
The fish: In order for it to be beautifully blue on the table, the delicate layer of mucus that covers the skin had better be intact; it is this layer that makes the fish glow blue when it is doused with hot vinegar broth (geblaeut).
Place the fish on the insert of the pot. In order for it to stand upright and have enough support, prop it up with a cup or a thick apple of earth. Put it in the boiling broth on its insert just before the entrée is served – then it is just right when the guests are done with it. Once it is in the pot, use a ladle to ladle off a small amount of the boiling broth and add the fi
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