Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Boiled carp (carpe au bleu)

Carp cooked the French way: the fish is cleaned without removing the slime coat, salted and doused with boiling vinegar for the blue color, then poached 1 hour in salted water with onion, bay leaf, peppercorns and parsley. Served with melted butter and grated horseradish or whipped cream with horseradish, vinegar and sugar. Bream is prepared the same way.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 114 (falt i det fri)

Be the first to rate

About the dish

«Carpe au bleu» is the classic French cooking method in which the boiling vinegar makes the fish's slime coat turn a bluish color – which is why Erken emphasizes that the slime coat must not be washed off. Carp and bream were common freshwater fish in lakes and ponds, and horseradish was the standard accompaniment to boiled freshwater fish.

How to make it

  1. 1

    Clean the fish

    Clean the carp and wash it in water, but do not rinse away the slime coat – it gives the fish its blue color.

  2. 2

    Salt and vinegar

    Salt the fish and pour a little boiling vinegar over it; this is done for the sake of the color.

  3. 3

    Bring the liquid to a boil

    Pour enough boiling, salted water into the fish kettle to cover the fish. Add onion, bay leaf, peppercorns and parsley.

  4. 4

    Let the fish poach

    Let the fish poach just below the boiling point for 1 hour. It can be cooked whole or in slices.

  5. 5

    Serve

    Serve the fish with melted butter and grated horseradish, or with whipped cream seasoned with grated horseradish, vinegar and sugar. Bream is prepared the same way.

Changes from the original

Amounts are specified in modern units, and the cooking water is given as «enough to cover the fish». «Smaatrækker» is translated as poaching just below the boiling point. The method is otherwise unchanged.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 114) → Modernisert~81% av teksten endretfjernetlagt til
1 1,75 kg karpe paa 1 1/2 à 2 kg. (helst 1,5–2 kg; brasme kan brukes på samme måte). salt litt kokende (til fisken og kokevannet). 1 dl eddik kokende, saltet vand (kokende, til å helle over fisken). 1 løk stk løk. 1 laurbærblad stk laurbærblad. 2 hele stk pepperkorn 1 bundt persille Karpen har et saftig og velsmakende kjøt. Man vælger helst karper paa (hele). 1 1/2 à bunt persille. 100 g smør (smeltet, til servering). revet pepperrot (til servering). 2 kg., disse er fetest og mest velsmakende. Fisken renses dl fløte (pisket, til alternativ saus). 1 ss eddik (til fløtesausen). 1 ts sukker (til fløtesausen). Rens karpen og vaskes vask den i vand, slimhinden skal vann, men skyll ikke avvaskes. Fisken saltes bort slimhinnen – den gir fisken den blå fargen.. Salt fisken og overheldes med hell litt kokende eddik; eddik over den; dette gjøres for farvens skyld. Nu heldes saa meget fargens skyld.. Hell så mye kokende, saltet vand vann i fiskekjelen, fiskekjelen at det staar står over fisken. I fiskevandet haves: 1 Tilsett løk, 1 laurbærblad, 2 hele pepperkorn og 1 bundt persille. Fisken smaatrækker persille.. La fisken småtrekke like under kokepunktet i 1 time. Fisken Den kan kokes hel eller i skiver, som man vil. Fisken serveres skiver.. Server fisken med smeltet smør og reven pepperrot revet pepperrot, eller med vispet fløte, tilsat reven pisket fløte smakt til med revet pepperrot, eddik og sukker. Brasen Brasme tillages paa på samme maate. måte.

Note til Modernisert

Mengder er presisert i moderne enheter, og kokevannet er angitt som «nok til å dekke fisken». «Smaatrækker» er oversatt til å trekke like under kokepunktet. Ellers uendret framgangsmåte.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How large a carp should I choose?
The recipe recommends carp of 1 1/2 to 2 kg – these are the fattest and most flavorful.
Why is boiling vinegar poured over the fish?
It is done for the sake of the color – the vinegar together with the slime coat gives the blue color that has given the dish its name, «carpe au bleu». That is why the slime coat should not be washed off; the fish is only cleaned and rinsed.
How long should the carp cook?
The fish should poach (not boil hard) for about 1 hour in boiling, salted water with onion, bay leaf, 2 whole peppercorns and a bunch of parsley. It can be cooked whole or in slices.
What is it served with?
Melted butter with grated horseradish – following the recipe in Schønberg Erken's «Stor kokebok» (1914), p. 114.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!