Celebrate New Year's Eve with Aischgründer Carp
Why not celebrate New Year's Eve with Aischgründer carp? We were in for a few days Bad Windsheim and surroundings on the way. Among other things, we visited the carp museum in Neustadt an der Aisch. In an old building on the city wall, the visitor learns everything there is to know about the Aischgründer carp - and that is a lot. It's about carp farming and what to look out for. It is shown which tools are used to care for the carp in the ponds. And you learn that carp farming in the valley of the Aisch already interested Bavarian kings. We learned everything about the life cycle of a carp and admired the table culture that plays a major role in the festive carp meal. The carp is an essential part of a traditional New Year's Eve menu. We have also selected accommodations where you can plan to celebrate New Year's Eve with an overnight stay.
The tradition of the Aischgründer carp
This tradition is also maintained in Bad Windsheimer Aischgrund. The Bavarian Aisch Valley is the largest carp breeding area in Germany. There is no place where you can taste this fish better than in the “Wirtshaus am Freilandmuseum“In Bad Windsheim. Karl Rienecker, the owner of the inn, knows how to prepare carp in a traditional way, but also in an unusual way. Baked or blue carp, carp pans or as carp fillet on chilli sauerkraut - these are just a few of the recipes by which he serves the tasty fish to his guests. They like to enjoy his 3-course carp menu.
Already in the Middle Ages, Cistercian monks laid numerous donut ponds in the Franconian Aischgrund. Fish played an important role, especially during Lent, and the demand was correspondingly high. The water of the Aisch provided sufficient water for the carp ponds, of which more than 2300 are still available today for raising fish in the entire valley of the Aisch.
Aischgründer carp fresh on the table
Karl Rienecker owns three of these carp pools with space for up to 200 carp. Right next to the Aisch, very close to his restaurant. The water must be fresh and a permeable sandy bottom is important. Otherwise the fish tastes musty. "I feed them wheat from my own farm and switch to barley and rye at the end of summer," says Rienecker. "So they don't get too fat. Rather, they mature into tasty fish. ”His carp weigh up to three pounds if they are fished out of the water after three years and migrate to the pan or pot. And only in the months with "r" - in other words from September to April.
In Bad Windsheim, where over thirty brewers once made the popular beer, the fish must of course match the beer. And so there is a dark museum beer for carp sausages and for carp on chilli herb - self-brewed, of course, in the Bad Windsheim open-air museum. Rienecker's carp dishes are now known far beyond the town. And so every autumn numerous visitors come to the "Aischgründer Karpfen-Schmeckerwochen", which take place in September and October. There is even one Aischgründer carp queen, You can also celebrate New Year's Eve with Aischgründer carp
New Year's Eve celebrate at home
If you can not do it, or if you would like to cook your carp yourself on New Year's Eve, then these two recipes are certainly a good suggestion. Celebrating New Year's Eve with Aischgründer Karpfen is easy.
Aischgründer carp baked
- A gutted carp that is split along the spine
- clarified butter
Aischgründer carp blue
- 1/2 carp carp per person,
- 3 liters of water,
- 1/4 liter of vinegar
- 1 tsp salt,
- 2 tablespoons of sugar,
- 5 white peppercorns,
- 10 juniper berries,
- 1/2 part mustard seeds,
- 2 bay leaves,
- 5 carnations,
- 1/2 pound onions (cut into rings)
Celebrate New Year's Eve with an overnight stay and Aischgründer carp
In these hotels you can celebrate New Year's Eve with an overnight stay. These are accommodations where Aischgründer carp are on the menu. You can reserve rooms by clicking on the name of the hotel / inn:
Country Hotel 3 Crowns *:
Restaurant: Mo - So ,, 11.30 - 14 clock and 17.30 - 22 clock
Landgasthof Zum Schwarzen Adler *
91478 market Nordheim
Restaurant: Tue, Thu-Sat 11.30 - 13.30 clock and 17.30 - 21.30 clock, So 11 - 14 clock and 17 - 20 clock
Landgasthof Goldener Stern *
Mainzer Straße 2
Restaurant: Fri - Wed
Fränkischer Landgasthof Weichlein *
Restaurant: Tue - DO 17.30 - 23 o'clock, Fri + Sat 11.30 - 14 o'clock 18 - 22 o'clock, Su 11.30 - 14 o'clock 17.30 - 21 o'clock
Conclusion: With Aischgründer carp can celebrate New Year's Eve perfectly
Regardless of whether you prefer to organize your New Year's Eve celebration at home, celebrate with a good meal on New Year's Eve or a short trip over the turn of the year, you can combine this perfectly with an Aischfounder carp. Of course, this tastes not only on New Year's Eve. Carp is on the menu in the Aisch region between September and April. However, he is one of the Franconian specialtiesthat are only available at certain times of the year. During the summer months, however, you will look in vain for it in the restaurants in Franconia.
More ideas for short breaks at the beginning of the year
- Do you like wellness in winter? Then we recommend one Short break at the Hotel Schwarz Alm in the Austrian Waldviertel.
- Another winter rest place for deceleration and relaxation is Bad Neualbenreuth in the Upper Palatinate.
- Do you like more bustle and customs? Then we recommend one Short trip to the beautiful people of Ebensee in Upper Austria Beginning of January.
- Do not you have enough of Christmas yet? Then take a look Kripperlroas in Ebensee on. The cribs can be seen until the beginning of February.
Do you already know:
- Lloret de Mar: this is how the Catalans celebrate
- Pacific Rim Tofino Whale Festival
- Discover Bad Windsheim and the surrounding area
- Gifts for travelers
- Packing list winter vacation
- Ottawa Winterlude
- Ottawa Winterlude hotels
- Buying a hiking backpack – what you should know before you buy it
- Wine hiking in Franconia
Source – Celebrate New Year's Eve with an overnight stay and Aischfounder carp: Research on site with the support of the Bad Windsheim spa administration
Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline