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Categories:Viewed: 59 - Published at: 2 years ago
Ingredients
- 3 x To 4 lb. carp Salt ct Head
- 3 c. Water Pot vegetables
- 1/4 c. Vinegar
- 1 x Bay leaf
- 3 Tbsp. Dark molasses
- 6 x Lebkuchen or possibly gingersnaps, crushed or possibly grated
- 1/3 c. Almonds, blanched and minced
- 8 x Prunes, soaked, pitted and sliced
- 1/4 c. Walnuts, minced
- 1/3 c. Raisins, soaked and liquid removed Vinegar, if needed
Method
- After cleaning thoroughly, cut carp meat in portion size pcs.
- Salt and let stand for 30 min.
- Meanwhile, cook carp head in water along with pot vegetables, vinegar and bay leaf 15 min.
- Strain stock and cold.
- Pat salted carp dry and add in it to strained stock.
- Cover pot, bring to a boil, reduce heat and simmer slowly but steadily till fish is done about 15 min.
- Remove fish to a heated platter.
- Add in molasses, Lebkuchen or possibly gingersnap crumbs, almonds, prunes, walnuts and raisins to fish stock.
- Simmer till warm and thick, stirring frequently.
- Season to taste, adding vinegar if needed.
- Pour over cooked fish.
- BOHEMIAN CARP
