This Menu Idea is Perfect for Anyone Who Loves Traditional Austrian Christmas Carp but Wants to Skip the Hassle of Breaded and Fried Prep Work! 😉
Carp is a cherished Austrian Christmas tradition, rooted in centuries-old customs of serving fish during the festive season. Traditionally breaded and fried, carp symbolizes abundance and is often the centerpiece of the Christmas Eve dinner in many Austrian households. Today, modern variations, such as baked carp with herbs, honor this heritage while offering a lighter and less labor-intensive approach.
For this festive Christmas menu, ready-to-cook carp fillets are baked in a herb crust in the oven. Many of the dishes can be prepared the day before, making things much easier.
You can find the recipe for the herb-crusted carp fillets here. The herb crust can be prepared a few hours ahead of the celebration, so there’s minimal effort left when your guests arrive.
As a starter, we’re serving a beetroot soup with horseradish cream. The soup is quick and simple to make, and I recommend preparing it fresh. However, the horseradish cream can be mixed a day in advance.
The side dishes for the fish can all be prepared the day before: potato salad, tartar sauce, and a winter celery salad with apple, walnut, and yogurt dressing.
For dessert, there’s a winter sponge roll with white chocolate, chestnuts, and sour cherries.
Ich freu mich über deine Rückmeldung zum Rezept in den Kommentaren!