Bohemian carp

Bohemian carp
Average: 5 (1 vote)

Bohemian carp ingredients

  • 3 To 4 pound carp
  • Salt
  • Ct Head
  • 3 c water
  • Pot vegetables
  • 1⁄4 c Vinegar
  • 1 Bay leaf
  • 3 T dark molasses
  • 6 Lebkuchen or gingersnaps
  • -crushed or grated
  • 1⁄3 c Almonds, blanched
  • -chopped
  • 8 Prunes, soaked, pitted and
  • Sliced
  • 1⁄4 c Walnuts, chopped
  • 1⁄3 c Raisins, soaked and drained
  • Vinegar, if needed

Cooking Bohemian carp

1. After cleaning thoroughly, cut carp meat in portion size pieces.
2. Salti and let stand for 30 minutes.
3. Meanwhile, cook carp head in water along with pot vegetables, vinegar and bay leaf 15 minutes.
4. Straini stock and cool.
5. Pat salted carp dry and add it to strained stock.
6. Cover pot, bring to a boil, reduce heat and simmer slowly but steadily until fish is done about 15 minutes.
7. Remove fish to a heated platter.
8. Add molasses, lebkuchen or gingersnap crumbs, almonds, prunes, walnuts and raisins to fish stock.
9. Simmeri until hot and thick, stirring frequently.
10. Seasoni to taste, adding vinegar if needed.
11. Pour over cooked fish.

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