Jane Grigson’s Christmas Carp

Name: Jane Grigson’s Christmas Carp (Karpfen Polnischer Art — Polish-Style Carp)
Yield: Serves 6
Cuisine: German
Ingredients: 175 g (6 oz, 1½ sticks) unsalted butter; 3 stalks of celery heart, chopped; bouquet garni of thyme, bay leaf and parsley stalks, with 1 clove and 6 black peppercorns; bouquet garni of thyme, bay leaf and parsley stalks, with 1 clove and 6 black peppercorns; bouquet garni of thyme, bay leaf and parsley stalks, with 1 clove and 6 black peppercorns; bouquet garni of thyme, bay leaf and parsley stalks, with 1 clove and 6 black peppercorns; 100 g (3 oz, 1 generous cup) crumbled spice cake, such as honey cake or pain d’épicé; 100 g (3 oz, 1 generous cup) crumbled spice cake, such as honey cake or pain d’épicé; about 2.5 litres (4 pints, 10 cups) beer; 100 g (3 oz, 1 generous cup) crumbled spice cake, such as honey cake or pain d’épicé; salt and freshly ground black pepper; lemon juice; salt and freshly ground black pepper; 2 kg (4 lb) carp containing soft roe; 2 kg (4 lb) carp containing soft roe; 4 medium onions, sliced

Karpfen Polnischer Art — Polish-Style Carp

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Feast of Christmas

By Paul Levy

Published 1992

About

In her Fish Cookery Jane Grigson notes that some German families eat their Christmas Eve carp with this sauce made sweet and sour with honeyed spice cake and beer; others have it poached au bleu with a horseradish sauce made with cream, sugar and ground almonds. If you are lucky enough to get a just-dispatched carp that can be poached in this way, don’t wash it or

Ingredients

Europe
Germany
Fish course
Pescatarian
Christmas
December
Winter

Ingredients

Method