2 each red onions, minced
1/4 cup wine vinegar
3/4 cup water
1 1/2 cup vegetable stock
2 each ribs celery, minced
1 large carrot, peeled, minced
1/2 large lemon, seeded & sliced thin
2 tbsp +2 ts. sugar
4 sprigs parsley tied into>>>
1 bundle with white cotton>>>>
1 thread.
2 1/2 lb fresh carp, cut into 1>>>
1 slices.
1 watercress sprigs
A Recipe for
Savory Poached Carp (Hot Or Jelled)
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
This Recipe for Savory Poached Carp (Hot Or Jelled) is one of thousands in the Recipes-to-go Meal Cookbook.
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
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Food Tip |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
This is a recipe for Savory Poached Carp (Hot Or Jelled) from the recipe cookbook of Recipes-to-go (Meal)
There is no such thing as a little garlic. |
| A. Baer |
Food Tip |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Food Tip |
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
Serves: 4
Savory Poached Carp (Hot Or Jelled) Recipe brought to you by Recipes To-Go