There is nothing more typical for South Bohemian cuisine than carp and South Bohemian fish. High quality fish meat from our hundreds of fishponds appears more and more often, and not only on Czech tables. There are countless variations on how to cook South Bohemian carp, trout, and pike-perch or cat fish. A carp from the South Bohemian fishponds is a tradition on Christmas Eve tables in many households. However, other fish also taste delicious. Trout with garlic butter or terrine from smoked cat fish with dill crème will appeal to many guests of South Bohemian restaurants. You can enjoy fresh fish immediately after the harvest if you visit a traditional fishpond harvest or at fish farms, where the fish is prepared for you according to your wishes.
We need:
Cuts from carp or another fish, 1 medium-size onion, 500 g root vegetables, 1 tbls butter, 1 dcl white wine, ground cumin, saffron, nutmeg, salt, pepper, fresh parsley, blend of wild spices, 2 dcl sour cream.
Method:
Wash the cuts from carp really well and boil along with wild spices for about 30 minutes. Finely chop the onion, cut vegetables into strips and leave them to turn glassy in butter. Add white wine, saffron and cumin and let the wine reduce into a creamy consistency. Then add sieved fish stock and boil for 15 more minutes. Flavour with salt, nutmeg, and a handful of fresh leaf parsley. Serve with a tablespoon of sour cream and boiled fish meat. Great with croutons from French bread roasted in butter. The soup can be pureed.