Title: Bohemian carp
 Categories: Fish, Germany
      Yield: 1 Servings
 
      3    To 4 pound carp
           Salt
        ct Head
      3 c  Water
           Pot vegetables
    1/4 c  Vinegar
      1    Bay leaf
      3 tb Dark molasses
      6    Lebkuchen or gingersnaps,
           -crushed or grated
    1/3 c  Almonds, blanched and
           -chopped
      8    Prunes, soaked, pitted and
           -sliced
    1/4 c  Walnuts, chopped
    1/3 c  Raisins, soaked and drained
           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
  
  File