| |
|
What You Need:
(To Serve: 4 to 6)
|
|
|
|
A 4-pound carp, cut into 6 eight ounce steaks, about 1 inch thick
1 tablespoon light brown sugar
1/3 cup pitted and chopped prunes
¼ cup chopped seedless raisins
1 tablespoon slivered almonds
2 tablespoons unsalted butter
1/3 cup diced celery
½ cup diced carrots
½ cup diced parsnips
½ cup finely chopped onions
2 tablespoons granulated sugar
1 tablespoon water
1 cup red wine vinegar
2½ cups water
2 bay leaves
1/8 teaspoon thyme
5 peppercorns
5 whole allspice
2 slices lemon peel, ½ inch wide
2 tablespoons red currant jelly
½ cup light beer
1/3 cup grated gingersnaps
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 350°. In a heavy 1-quart saucepan, melt the butter. When the foam subsides, add the celery, carrots, parsnips and onions. Cover, reduce the heat to low and simmer for about 10 minutes.
|
2. In a heavy 2-quart saucepan, mix the granulated sugar with the water. Without stirring, cook over medium heat for about 3 minutes, or until the sugar caramelizes into a thick dark syrup.
|
3. Pour in the vinegar, bring it to a boil, and stir until the caramel has dissolved and the vinegar is reduced to about 1/3 cup. Add 2½ cups of water and bay leaves, thyme, peppercorns, allspice, lemon peel, currant jelly and the steamed celery, carrots, parsnips and onions.
|
4. Partially cover the pan and simmer over low heat for about ½ hour, then add the beer, grated gingersnaps and brown sugar. Cook over medium heat for about 5 minutes, or until the sauce thickens slightly. Strain through a sieve, pressing down hard with a wooden spoon on the vegetables and condiments before discarding.
|
5. With a pastry brush or paper towel, lightly butter a 3- or 4-quart casserole suitable for use as a serving dish. Arrange the carp steaks on the bottom, pour the sauce over them, then sprinkle with chopped prunes, raisins and slivered almonds.
|
6. Bake the steaks uncovered in the middle of the oven 10 to 15 minutes, or until they are just firm to the touch. Baste the fish once or twice as they bake.
|
7. Serve the fish, garnished with lemon wedges, from the baking dish.
|
|
|
|
|
