Bohemian carp

1 Servings

Ingredients

QuantityIngredient
3eachesTo 4 pound carp
Salt
cartonHead
3cupsWater
Pot vegetables
¼cupVinegar
1eachBay leaf
3tablespoonsDark molasses
6eachesLebkuchen or gingersnaps, crushed or grated
cupAlmonds, blanched and chopped
8eachesPrunes, soaked, pitted and sliced
¼cupWalnuts, chopped
cupRaisins, soaked and drained
Vinegar, if needed

Directions

After cleaning thoroughly, cut carp meat in portion size pieces. Salt and let stand for 30 minutes. Meanwhile, cook carp head in water along with pot vegetables, vinegar and bay leaf 15 minutes. Strain stock and cool. Pat salted carp dry and add it to strained stock.

Cover pot, bring to a boil, reduce heat and simmer slowly but steadily until fish is done about 15 minutes. Remove fish to a heated platter. Add molasses, Lebkuchen or gingersnap crumbs, almonds, prunes, walnuts and raisins to fish stock. Simmer until hot and thick, stirring frequently. Season to taste, adding vinegar if needed. Pour over cooked fish. BOHEMIAN CARP