Carp in red wine
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | To 4 pound, live if possible |
| carton | Blood, optional | |
| Wine vinegar | ||
| Salt | ||
| ½ | cup | Butter |
| 2 | eaches | Rye bread heels, or equivalent crusts |
| 2 | eaches | Onons, sliced |
| 2 | tablespoons | Minced parsley |
| 1 | each | Clove garlic, crushed |
| 6 | eaches | To 8 peppercorns |
| pinch | Of powdered allspice | |
| pinch | Of powdered cloves | |
| pinch | Of thyme | |
| 1 | each | Bay leaf |
| 3 | slices | Lemon |
| 1 | each | To 2 cups dry red wine, as needed |
Directions
Prepare fish as described above. Cut cleaned carp in portion size pieces. Salt and let stand 30 minutes. Pat dry. Heat butter in a skillet and when hot and bubbling, add fish and brown over moderate heat, turning once or twice. Using a heavy, shallow casserole, add cut up bread crusts, onion, parsley, garlic, herbs and lemon slices.
Place fish on top of vegetables. Add buttter in which fish was browned, pouring it over fish. Add red wine. Cover pot, bring to a boil, reduce heat and simmer slowly but steadily until fish is donw, about 15 minutes. Baste fish several times as it cooks and add more wine to pan if necessary. Remove cooked fish to a heated platter. Add blood and vinegar to sauce if you are using it, or flavor with a dash of wine vinegar or red wine. Strain sauce and heat but do not boil if blood has been added. Pour over fish and serve. CARP IN RED WINE