The Aischgründer Karpfen is one of the
best-known European carp breeds -
a delicacy of the highest quality.
Seasonal speciality carp
The Rittmayer family has been dedicated to raising carp and preparing them for generations. The Rittmayer family's location in one of the most traditional pond areas in Germany, the Aischgrund, made it possible to build up a large carp pond farming business.
The carp season runs from the end of August to the end of April.
Every year at the beginning of the season, the condition of the ponds as well as the carp breeding is inspected several times a day in order to be able to serve you noble carp "at its best". The typical preparation forms of baked carp or blue carp are supplemented by new variations.
The carp.
Regional superfood.
Recipe:
Baked
Carp
Ingredients
- 1/2 carp
- Salt, pepper
- 100 g flour
- plenty of clarified butter for baking
Preparation
Dry the carp halves well. Season with salt and pepper. Turn in flour and fry in a deep pan in plenty of hot clarified butter.
When the outer layer is golden brown, remove the carp and drain the fat on kitchen paper. Garnish with parsley and lemon slices.
Potato salad and mixed salad go well as a side dish.
