For the walnut carp, first peel and finely chop the onions in a deep pan. Melt the butter and sauté the onion cubes in it. Season with pepper and paprika powder and pour in the stock. Simmer for about three quarters of an hour.
Wash fish fillets, dry and debone if necessary. Sprinkle with salt on both sides. Carefully place in the pot and steam for about fifteen minutes.
Remove fillets. Strain soup and return to pot. Bring to a boil with the shelled walnuts and remove from heat. Add fish back in and add the ground walnuts. Let the walnut carp steep for another half hour.
Preparation Tip:
Try the walnut carp also with hazelnuts.
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