Christmas specialty – “Budvar’s Jugged Carp” in the Masné Krámy restaurant

20. 12. 2010 |

Pre-Christmas contentment can be relished in the specially “dressed up” Masné Krámy restaurant from 21st December, as the chef Luděk Hauser has prepared the “Budvar’s Jugged Carp” for the guests. 

“The recipe was revealed to me by my grandma, who had inherited it as well. Anybody who likes this old Czech specialty should be satisfied,” says the Masné Krámy restaurant’s chef Luděk Hauser. The recipe below can easily prepared at home too. The “Budvar’s Jugged Carp” is going to be on the Masné Krámy’s menu only from Tuesday 21. 12. 2010 until Friday 24. 12. 2010. The restaurant is open from 9.30 a.m. to 3 p.m. on 24th December. Further traditions, which have been taking place in the Masné Krámy restaurant for many years on New Year’s Eve, will not be abandoned this year either, as the time in the restaurant will be dulcified by Mr Ludva Petr with his Christmas carols. Furthermore, a group of regulars have already booked their usual places near the tap.

Whether you decide to savour the carp in the Masné Krámy restaurant or in the comfort of your home, you should definitely treat yourself to Budweiser Budvar Dark Lager. This beer has been in the Budweiser Budvar product range only since 2004, however it has gained as many as eleven awards in domestic and international quality contests within this short time period. Due to its distinct flavour qualities (not a sweet beer), colour and aroma, this dark lager is well suited also as a cooking ingredient. The dark colour, aroma of roasted malt barley and mildly bitter flavour with a caramel tinge will lend meals a new dimension, which can be proven e.g. by “Budvar’s savoury snack” - sausages baked in dark beer, which are served as a starter in the Masné Krámy restaurant.

Reservations at the Masné Krámy restaurant can be made on 387 201 301 or via E-mail  info=roll=masne-kramy.cz. Detailed information about the Masné Krámy restaurant including the menu and a price-list can be found at www.masne-kramy.cz.

Recipe: “Budvar’s Jugged Carp”
(from the Masné Krámy restaurant’s chef Luděk Hauser’s grandmother)
Ingredients (serves 4):
800g of carp fillets, 1 small onion, 1 clove of garlic, 100g of root vegetables /celery, carrots/, 50g of butter, 0,3 litre of Budweiser Budvar Dark Lager, 1 whole black peppercorn, 4 bay leaves, thyme, salt, allspice,  5 tablespoons of vinegar, 2 tablespoons of caster sugar, juice from 1 lemon, 5 tablespoons of grated gingerbread, 2 tablespoons of plum jam, 3 tablespoons of raisins, 0,4 litre of water, 2 tablespoons of red currant jam, 50g blanched almonds, 50g of walnuts, 20 prunes

Procedure:
Clean the root vegetables and thin-slice along with the onion. Stir-fry in butter, add sugar until caramelized. When the sugar is lightly browned, pour in Budweiser Budvar Dark Lager, water and vinegar. Add seasoning (pepper, salt, allspice, bay leave and thyme). Season the carp fillets and put into the prepared sauce. Cook slowly for about 10 minutes on a low heat. Take the carp carefully out and place in another saucepan, so that the sauce can be finalized. Add plum and red currant jam into the sauce and thicken the sauce with grated gingerbread. Leave cooking for five minutes. Season with lemon juice, sugar and salt. The final flavour of the sauce should be sweet and sour. Sieve the sauce into the saucepan over the carp and add walnuts, almonds, raisins and prunes. Bring to boil and take off the stove at once. I recommend leaving the carp in the sauce until the following day so that the sauce mellows. The next day heat up the carp and serve with bread or rolls. It can also be served cold. I recommend serving the meal with Budweiser Budvar Dark Lager or a good-quality red wine.

Budweiser Budvar Dark Lager
Budweiser Budvar Dark Lager has been in the Budweiser Budvar Brewery’s product range since 28th April 2004. It is of distinctly dark colour, a thick lasting head and a delicate roasted malt aroma. As opposed to most dark beers on the Czech market, Budweiser Budvar Dark Lager is not characterized by a prevailing sweet taste – on the contrary, it is mildly bitter with a caramel accent. It is brewed in the same procedure as the pale lager using whole heads of Žatec hops and water from 300m deep artesian wells. However, the two beers differ in the use of four kinds of malt barley: Czech, Munich, caramel and roasted. Budweiser Budvar Dark Lager has an alcohol content of 4.7% vol. and is supplied in both kegs and bottles.

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