| Prep: 30 mins | Cook: 1 hr 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 578 | 34g | 9g | 23g |
| sugars | fibre | protein | salt |
| 8g | 3g | 57g | 0.8g |
Why I Love Czech Carp in Beer with Horseradish
As an avid food enthusiast, I am passionate about exploring, learning, and sharing recipes from diverse cultures. One that I particularly admire is the Czech delicacy ‘Carp in Beer with Horseradish’. The interplay of dark beer with horseradish gives the fish an irresistible tang along with a sharp kick. This beautiful blend of flavors has won the hearts of my Californian and Indian-American family, and is cherished as a cosy Sunday meal at our abode.
My Journey Discovering this Recipe
Years back, I stumbled upon an episode of Anthony Bourdain’s travelogue introducing the gastronomic beauty of Czech cuisine. This was when I fell in love with the idea of ‘Carp in Beer with Horseradish’. The dish brilliantly encapsulates the essence of Czech culinary practices and offers an intriguing deviation from my Indian-American kitchen staples. I set out to recreate this recipe, adapting it to suit the flavor palette of my family. After many trials and tweaks, I believe I have perfected it!
Carp in Beer with Horseradish and its flavor companions
While the Carp in Beer with Horseradish stands distinguished in its complexity, it harmoniously combines with other dishes as well. One of my family favorites is to serve the carp alongside a simple green salad and some boiled potatoes lightly seasoned with herbs. This makes it well-rounded, hearty, and wholesome. Additionally, this recipe shares a wonderful similarity with Beer-battered Fish, a classic in British cuisine. The use of beer adds a unique depth of flavor in both recipes, making them both a must-try for seafood and beer lovers.
Adding my unique touches to ‘Carp in Beer with Horseradish’ and discovering its companions has been an exciting journey. It’s the joy of adapting and experimenting with recipes that propels my culinary adventures. This authentic Czech recipe with my tweaks has become an integral part of our family conversations and get-togethers. And it’s dishes like these, blending flavors from across the globe, that makes me eagerly wait for the next culinary exploration.
What You’ll Need
- 2 whole carp, about 2.5 pounds each, cleaned
- Salt and pepper to taste
- 1 cup flour
- 1/2 cup vegetable oil
- 3 large onions, finely chopped
- 2 cups dark beer
- 3 tablespoons sugar
- 4 tablespoons prepared horseradish
- 3 tablespoons vinegar
- 1 teaspoon caraway seeds
- 2 bay leaves
- 6 cloves garlic, minced
- 3/4 cup heavy cream
- Chopped parsley for garnish
Method
Step One
First, season the carp with salt and pepper to taste. Cover them thoroughly with flour and shake off the extra.
Step Two
Next, heat the vegetable oil in a large skillet over medium-high heat. Put in the carp and let it cook until they are golden brown on all sides. Then remove the carp from the skillet and set them aside.
Step Three
In the same skillet, add the chopped onions and cook until they become translucent. Meanwhile, in a bowl, mix together dark beer with sugar. Pour the mixture into the skillet and stir.
Step Four
Once well mixed, add in the prepared horseradish, vinegar, caraway seeds, bay leaves, and minced garlic. Stir all of the ingredients together until well combined to create the sauce.
Step Five
After that, gently place the cooked carp into the sauce. Reduce the heat to low, cover the skillet, and let it simmer for about 20 – 25 minutes. Make sure to turn the carp several times during the simmering process to ensure that they are perfectly cooked with the sauce.
Step Six
Afterwards, add the heavy cream into the pan and stir until well combined with the sauce. Let it cook for an additional 5 minutes.
Step Seven
Finally, transfer the carp to a serving platter and sprinkle it with chopped parsley for garnish. The Carp in Beer with Horseradish is now ready to be served and enjoyed.
