Christmas Eve carp on black

7. 10. 2025

What do we mean by the term Christmas carp? Black carp recipe? Yes. May be!

Raw materials:

• 1.5 kg of fresh carp
• 750 ml of water
• Root vegetables (carrots, celery, parsley)
• 1 large onion
• 2 tablespoons of vinegar
• 250 ml of dark beer (those who don’t like it can use red wine)
• Salt to taste
• 60 g of grated gingerbread (you can usually buy it in the store)
• 2 spoons of currant jam
• Juice of 1 lemon
• 1/2 teaspoon lemon zest
• Sugar to taste
• 40 g of almonds
• 10 prunes
• 50-60 g of raisins
• 60-70 g of butter

Cooking process:

• Start by rinsing the carp with vinegar and pouring it into a pot along with the trapped blood, add water, throw in the chopped vegetables and onions and let it boil.
• A broth will form, which you strain into another pot and put back on the stove. Bring to a boil, add the carp, which you have previously divided into portions and salted.
• Let it cook on low heat for about 15 minutes.
• After this time, carefully remove the carp, pour beer (or wine) into the broth, sprinkle grated gingerbread, marmalade, lemon zest and juice, a little sugar and salt.
• Chop the almonds, plums and raisins and throw them into the broth. Finally, add the butter, stir, let it boil for a minute and put back the reserved carp. Cook for a while and you’re done.
• Let the carp prepared in this way sit in the cold for about one to two days, only then serve it warm with a dumpling or cold with a homemade Christmas cake.

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