Pörkölt From Waldviertel Carp

Peel and finely chop the onion, cut the bacon into small cubes. Sauté fresh peppers in butter and deglaze with Veltliner, simmer and pour fish stock, simmer again so that the peppers are soft. Add cream to the mixture, season with salt and white pepper from the mill, mix.

Wash, peel and finely dice the potatoes and fry in hot fat. Salt & drain.

Salt and lightly pepper the filleted carp with white pepper from the mill and cut into even pieces and fry in a pan in hot olive oil and a little butter and turn, roast in a preheated oven at 220 degrees until tender. Sauté the onion in a little butter, add the diced bacon and pour the prepared bell pepper sauce, season to taste and fold in a little whipped cream.

Cut the three types of peppers into uniform lozenges and sauté them in butter, seasoning them delicately with salt and white pepper.

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