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Carp, Savory (Hot or Jelled)
Source: "New Jewish Cuisine," by Frances Prince
Serves: 4

2 red onions, minced
1/4 cup wine vinegar
3/4 cup water
1-1/2 cups vegetable stock
2 ribs celery, minced
1 large carrot, peeled, minced
1/2 large lemon, seeded and sliced thin
2 tablespoons + 2 teaspoons sugar
4 sprigs parsley, tied into bundle with white cotton thread
2-1/2 pound fresh carp, cut into 1" slices
watercress sprigs

Put onions vinegar and 1/4 cup water into 3-qt. Dutch oven. Bring to a boil. Cook, uncovered, over medium heat until all liquid evaporates, stirring often.

Add remaining water, stock, celery, carrot, lemon, 2 tablespoon sugar, and parsley bundle. Bring to boil. Reduce heat to slow-boil and cook, uncovered, for 5 minutes Add fish.

Bring liquid to boil and baste fish several times. Reduce heat to simmering. Cover and cook for 30 minutes Uncover, raise heat slightly and slow-boil for 10 minutes 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 about 3/4 cup 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 pieces, garnish with watercress.

Serve with beet horseradish.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A