Ingredients (4 Servings)

  • 1 kg of carp (fresh and whole pick)
  • 150 g melted butter

blue broth:

  • 2 l water
  • 2 tablespoons salt
  • Slices of lemon
  • 1/8 l vinegar (125 ml)
  • 5 tablespoons white wine (59 ml)
  • 1 teaspoon sugar
  • melted butter
  • parsley for garnish (15 g)

Side dish:

  • 800 g potatoes (preferably waxy), diced, soaked, cooked

Nutritional values (per serving)

Calories833 kcal
Fat51 g
Sodium348 mg
Carbohydrates41 g
Protein48 g
Phosphorus785 mg
Potassium1,810 mg
Liquid660 ml


Cook blue broth with all ingredients in a large pot for 15 minutes. Place the washed fish in the hot broth, stop heating and only allow to infuse. Cooking time approx. 30 - 40 minutes. Remove the fish from the broth and place on preheated tray, pour melted butter over it and garnish with parsley and slices of lemon. Prepare the potatoes as a side dish by the book.