Gone Fishin’!

3 Meinungen für “What’s your best / most favorite carp recipe?”

1. ctt sagt:
   13.October, 2009 um 7:55 am

   carp cakes
   References :

2. mamaflutey sagt:
   13.October, 2009 um 8:30 am

   Carp have a LOT of bones so I hope you’re fileting it very carefully!

   But I’d season with some corn flour/corn meal and seasonings/spices & have a fish fry
   References :

3. Gary L sagt:
   13.October, 2009 um 8:36 am

   Title: SAVORY POACHED CARP (HOT OR JELLED)ggggggggggggg
   Categories: Seafood, Main dish, Passover Yield: 4 servings

   2 Red onions; minced
   1/4 c Wine vinegar
   3/4 c Water
   1 1/2 c Vegetable stock
   2 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
   -Thread.
   2 1/2 lb Fresh carp; cut into 1?
   Slices.
   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 pecs.; garnish with watercress.
   Yield: 4 servings as main course–6 as appetizer.
   Serve with beet horseradish.
   gggggggggggggggggggggggggggggggggggggg
   BIER FISCH (GERMAN BEER FISH)

   Recipe By :
   Serving Size : 1 Preparation Time :0:00
   Categories : Fish

   Amount Measure Ingredient — Preparation Method
   ——– ———— ——————————–
   1 Whole carp (2-3 lbs with
   -head)
   2 tb Butter
   1 md Onion, chopped
   1 Celery stalk, chopped
   1/2 ts Salt
   6 Peppercorns
   3 Whole cloves
   4 sl Lemon
   1 Bay leaf
   1 Bottle beer
   6 Gingersnaps, crushed
   1 tb Sugar
   -fresh parsley for garnish

   This recipe is an old tradition in Germany. The sauce
   combines sweet, sour, and spicy flavors. In Germany,
   fresh carp is used, but since it is hard to find in
   the U.S. other fish may be substituted.

   Remove head from fish and reserve for making fish
   stock for other recipes. Lay fish out as flat as
   possible, breaking bones along back. Melt butter in a
   skillet. Add onion, celery, salt, peppercorns and
   cloves and mix. Top with lemon slices and bay leaf.
   Place fish on top. Add beer. Cover and simmer 15-20
   minutes, or just until fish flakes with fork. Transfer
   fish to a platter, cover with foil to keep warm.
   Strain cooking liquid, pressing some of the vegetables
   through. Put gingersnaps and sugar in skillet, stir in 1-1/2 cups strained liquid. Cook, stirring constantly, until thickened. Garnish fish with parsley. Pass sauce for pouring over fish and boiled potatoes as side dish. Makes 4-6 servings
   ggggggggggggggggggggggggggggggggggggggggggggggg
   Title: FISH IN HORSERADISH SAUCE
   Categories: Fish
   Yield: 6 servings

   2 Carrots
   2 Celery stalks
   1 Parsley root
   1 Onion, quartered
   5 Peppercorns
   1 Bay leaf
   2 ts Salt
   6 c Water
   2 lb Fish fillet (carp, sole,
   -pike, or similar fillets)

   —————————SAUCE—————————
   3 tb Butter
   3 tb Flour
   3/4 c Horseradish, cream style
   1 ts Sugar
   1/4 ts Salt
   2/3 c Sour cream
   2 Eggs, hardboiled, peeled,
   -and sieved

   1. Combine vegetables, dry seasonings, and water in a
   saucepan or pot. Bring to a boil; simmer 20 minutes,
   then strain. 2. Cook fish in the strained vegetable
   stock 6 to 10 minutes, or until fish flakes easily.
   3. Remove fish from stock. Arrange on serving platter
   and cover with plastic wrap. Chill.
   4. Strain fish stock and reserve 3/4 cup for
   horseradish sauce; cool. 5. For horseradish sauce,
   melt the butter in a saucepan, then blend in flour
   until smooth, making what the French would call a
   roux. 6. Add the cooked fish stock gradually, stirring
   constantly. Cook and stir until the sauce boils and
   becomes thick and smooth. 7. Remove from heat and stir
   in horseradish, sugar, salt, sour cream, and eggs.
   Cool for 15 minutes. 8. Pour the horseradish sauce over the chilled fish, and garnish with shredded lettuce.
   gggggggggggggggggggggggggg
   References :

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