Savory poached carp (hot or jelled)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Savory poached carp (hot or jelled)
  Savory    Passover    Fish  
Last updated 6/12/2012 1:22:17 AM. Recipe ID 54844. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Savory poached carp (hot or jelled)
 Categories: Passover, Fish, Main dish
      Yield: 4 Servings
      2 ea Red onions, minced
    1/4 c  Wine vinegar
    3/4 c  Water
  1 1/2 c  Vegetable stock
      2 ea Ribs celery, minced
      1 lg Carrot, peeled, minced
    1/2 lg Lemon, seeded & sliced thin
      2 tb +2 ts. sugar
      4    Sprigs parsley tied into>>>
           Bundle with white cotton>>>>
  2 1/2 lb Fresh carp, cut into 1">>>
           Watercress sprigs
     Put onions, vinegar and 1/4 c. water into 3-qt. Dutch oven. Bring
  to a boil.  Cook, uncovered, over med. heat until all liquid
  evaporates, stirring often.
     Add remaining water, stock, celery, carrot, lemon, 2 tb. sugar, and
  parsley bundle.  Bring to boil. Reduce heat to slow-boil and cook,
  uncovered, for 5 min. Add fish. Bring liquid to boil and baste fish
  several times.  Reduce heat to simmering.  Cover and cook for 30 min.
  Uncover, raise heat slightly and slow-boil for 10 min. longer.
     With slotted spatula, transfer slices to plate. Discard skin. Pull
  out bones, separating large chunks of flesh to make bones visible.
  Spoon with a little of the hot poaching liquid. Cover to keep warm.
     Strain contents of pot thru a fine sieve.  Rinse out pot and fill
  with strained broth.  Stir in remaining sugar. Bring to a boil over
  high heat; reduce until abt. 3/4 c. remains.  Pour exuded liquid from
  fish into the pot.
     To serve hot, portion individual servings onto warm plates and
  spoon with some of the poaching liquid.  To serve jelled, arrange
  fish in wide casserole in one layer. Pour poaching liquid over it.
  Cover tightly and chill overnight (poaching liquid will jell).  Cut
  into serving pcs.; garnish with watercress.
     Yield:  4 servings as main course--6 as appetizer. Serve with beet
  horseradish. Frances Prince's New Jewish Cuisine

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 54844 (Apr 03, 2005)

[an error occurred while processing this directive]