Happy Trails
Sep 1, 2005, 5:31 pm
Polish Carp
Polish Carp is considered a Christmas dinner speciality in Silesia. The sauce prepared with the fish is prepared in various ways, with such ingrediants as raisins and almonds, the carp's roe, and honey and syrup used in it's preparation.
1 live carp
2 cups beer
6 small onions sliced
salt
6 peppercorns
1 bay leaf
lemon juice
1 teaspoon sugar
2 tablespoons butter
3/4 cup gingersnap crumbs
Reserve blood from a freshly killed carp, mix it with a little vinegar and set aside. Clean and remove inside of carp, taking care not to damage the gall; wash throughly. Cut fish into four pieces.
In a saucepan, mix beer with 2 cups water. Add onion, salt, peppercorns, bay leaf, lemon juice, sugar and butter. Cook 20 minutes, stirring occasionally. Strain liquid, return to saucepan and add carp blood; beat to blend well. Stir in gingersnap crumbs. Bring to boiling. Put the pieces of carp into sauce and cook over a low heat about 30 minutes.
Arrange pieces of carp on a preheated platter. Strain sauce again; season to taste and pout some over the carp. Serve remaining sauce separately in a sauceboat. If desired accompany with sauerkraut.
Serve to guests and explain you cannot eat fish and order a pizza for yourself.
Seriously, this is a real recipe from one of my favorite cookbooks "The World's 100 Best Recipes", by Roland Goock. I haven't got around to preparing it yet and don't know that I will.
[Edited and photo allowed by Frank] Don't try this at home....very few get through. LOL
Polish Carp is considered a Christmas dinner speciality in Silesia. The sauce prepared with the fish is prepared in various ways, with such ingrediants as raisins and almonds, the carp's roe, and honey and syrup used in it's preparation.
1 live carp
2 cups beer
6 small onions sliced
salt
6 peppercorns
1 bay leaf
lemon juice
1 teaspoon sugar
2 tablespoons butter
3/4 cup gingersnap crumbs
Reserve blood from a freshly killed carp, mix it with a little vinegar and set aside. Clean and remove inside of carp, taking care not to damage the gall; wash throughly. Cut fish into four pieces.
In a saucepan, mix beer with 2 cups water. Add onion, salt, peppercorns, bay leaf, lemon juice, sugar and butter. Cook 20 minutes, stirring occasionally. Strain liquid, return to saucepan and add carp blood; beat to blend well. Stir in gingersnap crumbs. Bring to boiling. Put the pieces of carp into sauce and cook over a low heat about 30 minutes.
Arrange pieces of carp on a preheated platter. Strain sauce again; season to taste and pout some over the carp. Serve remaining sauce separately in a sauceboat. If desired accompany with sauerkraut.
Serve to guests and explain you cannot eat fish and order a pizza for yourself.
Seriously, this is a real recipe from one of my favorite cookbooks "The World's 100 Best Recipes", by Roland Goock. I haven't got around to preparing it yet and don't know that I will.
[Edited and photo allowed by Frank] Don't try this at home....very few get through. LOL