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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
Submitted By JIM WELLER On 12-06-95