Spinach is not everyone’s cup of tea? With this recipe it is:
25 min, easy From the smoked carp, bring the skin as well as the bone trimmings to the boil in Veltliner and infuse for 10 min, then strain through a fine sieve.
Rinse celery, parsnips and Jerusalem artichokes well, remove peel and cut into slices. Remove the skin from the onion and cut into cubes. Sauté root vegetables and onion in butter, extinguish with 1/16 liter of Veltliner, fill up with vegetable stock. Cook for about 5 minutes, then add the smoked carp stock.
Cut the carp fillets into evenly sized cubes and finally add them together with the “Sterndl” carrots and the leaf spinach as an inlay form. Season with salt, a little pepper and freshly ground coriander.
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