Savory Poached Carp (Hot Or Jelled)

---------- Recipe via Meal-Master (tm) v8.02

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

-BILL SPALDING CRGB38A
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 pcs.; garnish with watercress.

Yield: 4 servings as main course--6 as appetizer.
Serve with beet horseradish. Frances Prince's New
Jewish Cuisine

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