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Title: Bohemian or Polish Carp
Categories: Fish German Poland Blank
Yield: 5 Servings
| 3 | lb | Carp |
| Salt | ||
| 1 | Carp head | |
| 3 | c | Water |
| Pot vegetables* | ||
| 1/4 | c | Vinegar |
| 1 | Bay leaf | |
| 3 | tb | Dark molasses |
| 6 | Gingersnaps; crushed | |
| 1/3 | c | Almonds; blanched, chopped |
| 8 | Prunes; soaked, pitted, and sliced | |
| 1/4 | c | Walnuts; chopped |
| 1/3 | c | Raisins; soaked and drained |
| Vinegar |
* In Germany, pot vegetables mean a carrot, a celery rib, a small celery root [celeriac], a small parsnip, a parsley root, a leek, a medium onion and some parsley sprigs.
After cleaning thoroughly, cut carp into portion size pieces. Salt and let stand 30 minutes. Mean while cook carp head with pot vegetables, vinegar and bay leaf for 15 min. Strain stock and cool. Pat carp dry and add to stock. Cover; bring to a boil; reduce heat and simmer for 15 min. Remove fish to a heated platter. Add molasses, ginger snaps, almonds, prunes, walnuts and raisins to fish stock. Simmer to hot and thick, stirring frequently. Season to taste adding more vinegar if necc. Pour over cooked fish.
Polish style: Instead of gingersnaps, make a roux of browned flour and butter and cook until coffee colored without scorching. Skip the prunes and walnuts; use raisins and almonds only.
From The German Cookbook by Mimi Sheraton and Posted by Jim Weller.
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