Basic information

Savory poached carp (hot or jelled)


 Sprigs parsley tied into>>>
3/4 c
 ea Red onions, minced
 ea Ribs celery, minced
 tb +2 ts. sugar
 1/2 lb Fresh carp, cut into 1">>>
1/4 c
 Wine vinegar
 lg Lemon, seeded & sliced thin
 1/2 c Vegetable stock
 lg Carrot, peeled, minced
 Bundle with white cotton>>>>
 Watercress sprigs
 Put onions, vinegar and 1/4 c. water into 3-qt. Dutch oven. Bring
 Add remaining water, stock, celery, carrot, lemon, 2 tb. sugar, and
 With slotted spatula, transfer slices to plate. Discard skin. Pull
 Strain contents of pot thru a fine sieve. Rinse out pot and fill
 To serve hot, portion individual servings onto warm plates and


to a boil. Cook, uncovered, over med. heat until all liquid evaporates, stirring often.

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.
out bones, separating large chunks of flesh to make bones visible. Spoon with a little of the hot poaching liquid. Cover to keep warm.
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.

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 pcs.; garnish with watercress.

horseradish. Frances Prince's New Jewish Cuisine