Polish Carp
easy
50 mins
50 mins
Ingredients
- 1 collar Soup Greens
- 1 Onion
- 3 black peppercorns
- 3 Cloves
- 1 Bay leaf
- 100 g Gingerbread
- 1 untreated lemon
- 3 TABLESPOONS Raisins
- 1/2 l Malt beer
- 1.6 kg ready-to-cook carp (let the fishmonger cut it in half lengthwise)
- 1 TABLESPOON redcurrant jelly
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 40 g Butter
- 7-10 Tbsp Parsley
Directions
- 1
Clean, wash and dice the soup greens. Peel and chop the onion. Put the soup vegetables, onion, peppercorns, cloves, bay leaf and 1/2 litre water in a large pot.
- 2
Cover and cook for 15 minutes, then pour through a sieve. Crumble the gingerbread. Wash 1/2 lemon, dab dry. Cut one half into thin slices. Add the vegetable stock, gingerbread, lemon slices, raisins and malt beer to the pot, bring to the boil and simmer over a low to medium heat for ten minutes.
- 3
Wash the carp under running water and cut into eight portion pieces. Place the carp pieces in the sauce, cover them and let them simmer at low heat for 20 minutes. Squeeze the remaining lemon half.
- 4
Remove the carp pieces from the sauce and keep warm. Season the sauce with lemon juice, jelly, salt and pepper. Cut ice-cold butter into cubes and stir into the hot gingerbread sauce bit by bit.
- 5
Arrange the carp pieces with the sauce on a plate. Garnish with parsley. Serve with boiled potatoes and salad.
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