Title: About Carp
Categories: Info Fish German Holiday Blank
Yield: 1 Text file

Popular in Germany, Carp is a dark-fleshed meaty fish often served during the winter months especially Christmas Eve and New Year's Eve. Carp is at its best when young and weighing from 2 to 4 lbs. The roe is a delicacy and can be poached and used as a garnish for the fish.

Carp can be:

~1- stuffed and baked.

~2- prepared "blue".

~3- simmered in beer thickened with butter, flour and ginger snaps and flavored with sauted onion, pepper, bay leaf and cloves.

~4- browned in butter and casseroled on a bed of rye bread crusts, onion, parsley, garlic, herbs and lemon and simmered in re wine flavored with allspice and cloves.

~5- done in the Bohemian or Polish style [see recipe].

From The German Cookbook, Mimi Sheraton and Posted by Jim Weller

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