you need quite a lot of time for the preparation. The dish should be cooked the day before.
Remove the scales from the carp, do not damage the skin! The fish is now cut into 2-3 cm thick slices. Put the head and the tip aside. Remove the gills and eyes from the head.
Carefully remove the flesh from the skin of all pieces.
Mince the meat, white bread and white fish fillet with eggs, water, garlic and onion. Season with salt and pepper. Form meat loafs from the filling. If you want, you can wrap the intact fish skin around the meat loafs.
Place carrots and onions in a large saucepan. Add the tail end, fish head, and fish bones. (This will help the dish gel) Carefully place each meat loaf on a slice of beet and place in the cooking pot on top of the carrot and onion layer. Cover with water and gently toss for 4 hours. Keep turning the crock pot so that nothing burns. Cool the fish and – preferably one day later – bring it to the table on a serving platter. Decorate with beet and carrot slices.
Tip: Do you know purple carrots? They are an old, very aromatic variety – why not use them for a change!
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