Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 eaches | To 4 pound carp |
| \N \N | Salt |
| \N carton | Head |
| 3 cups | Water |
| \N \N | Pot vegetables |
| ¼ cup | Vinegar |
| 1 each | Bay leaf |
| 3 tablespoons | Dark molasses |
| 6 eaches | Lebkuchen or gingersnaps, crushed or grated |
| ⅓ cup | Almonds, blanched and chopped |
| 8 eaches | Prunes, soaked, pitted and sliced |
| ¼ cup | Walnuts, chopped |
| ⅓ cup | Raisins, soaked and drained |
| \N \N | Vinegar, if needed |
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