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Carp Dancing With Raisins

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Poznan way of carp.

Poznan way of carp.

Ingredients

Serves: 0

Metric Cups

For the Carp

  • 800 grams carp fillet
  • 3 carp heads
  • any vegetables (make a swad with the onion and herbs)
  • onion (make a swad with the vegetables and herbs)
  • herbs (make a swad with the vegetables)
  • black pepper (7-8 grains)
  • 2 laurel leaf or bay leaves
  • salt
  • pepper

For the Sauce

  • 2 tablespoons butter
  • 1 tablespoon flour
  • 150 millilitres red wine (dry)
  • 50 grams gingerbread loaves
  • 50 grams raisins
  • 50 grams almonds (chopped)
  • 1 tablespoon honey
  • 1 lemon (zest and juice of)

For the Carp

  • 28¼ ounces carp fillets
  • 3 carp heads
  • any vegetables (make a swad with the onion and herbs)
  • onion (make a swad with the vegetables and herbs)
  • herbs (make a swad with the vegetables)
  • black pepper (7-8 grains)
  • 2 laurel leaf or bay leaves
  • salt
  • pepper

For the Sauce

  • 2 tablespoons butter
  • 1 tablespoon flour
  • 5 fluid ounce red wine (dry)
  • 1¾ ounces gingerbread loaves
  • 1¾ ounces raisins
  • 1¾ ounces almonds (chopped)
  • 1 tablespoon honey
  • 1 lemon (zest and juice of)

Method

Carp Dancing With Raisins is a community recipe submitted by Martin The Cook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Wash the fillets, dry them sprinkle with salt and put them in to fridge for few minutes.
  • the veggies and chopped onion and fish heads put in to pot and cover with the 3 glasses of water and cook for 45m,strain it and cool it .
  • fillets put in to sauce pan and cover with the stock, cook over small flame 15 m
  • put the fish out lay it down in a baking form, steam out the stock to half, in a small glass mix 2 tbsp of butter with1tbls of flour and add to stock, add wine, honey, minced ginger bread, almonds, raisins, juice and skin of a lemon,
  • bake it for 10m in 180C
  • Wash the fillets, dry them sprinkle with salt and put them in to fridge for few minutes.
  • the veggies and chopped onion and fish heads put in to pot and cover with the 3 glasses of water and cook for 45m,strain it and cool it .
  • fillets put in to sauce pan and cover with the stock, cook over small flame 15 m
  • put the fish out lay it down in a baking form, steam out the stock to half, in a small glass mix 2 tbsp of butter with1tbls of flour and add to stock, add wine, honey, minced ginger bread, almonds, raisins, juice and skin of a lemon,
  • bake it for 10m in 180C
  • Tell us what you think