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  Added: May 09, 2011  •  Visited (64)  •  Print version Print this recipe (3)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Devilled Carp
What You Need:
  • 3 pound carp
  • Vinegar
  • 2 oz butter
  • 1 carrot
  • A piece of celeriac
  • ˝ a small parsley root
  • ˝ onions
  • Salt
  • 5 peppercorns
  • A pinch of allspice
  • A pinch of dried thyme
  • 1 bay leaf
  • 1 cup grated gingerbread
  • 1 pint brown ale
  • Grated lemon rind
  • 1 tablespoon red-currant jelly
  • 1 tablespoon sultanas
  • 1 tablespoon chopped blanched almonds
  • Sugar

  • How To Cook:
    1. Keep the blood from a freshly caught carp and dilute with 2 tablespoons vinegar.

    2. Clean fish, cut into portions and fry in the butter, then remove the fish and prepare the sauce.

    3. Fry the vegetables in the butter, add the seasonings, etc., grated gingerbread, blood and vinegar, ale and lemon rind and cook all together till the sauce thickens.

    4. Sieve it, stir in the red-currant jelly, sultanas and almonds and add a little sugar, vinegar and salt to taste.

    5. Return the fish to this sweet-sour sauce to heat through.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Czech Republic
    Dish » Appetizers
    Main Ingredient » Fish » Carp
    Main Ingredient » Condiments » Vinegar
    Main Ingredient » Condiments » Beer



     




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