Anne Willan

Carpe à la Juive

Braised Carp in ASPIC

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Traditionally the Jewish community of Strasbourg prepared carp on Friday evenings before sundown, to be served cold on the Sabbath when cooking was forbidden. One version combines raisins and almonds with the fish; this recipe is flavoured with herbs.

Ingredients

1.5-kg 1 large

Method

Clean the carp, discard the fins and tail and scale the fish. Cut in 4 cm/1½ in slices and wash. Heat the oil in a large pot, add the onions and cook over a low fire, stirring often, until soft but not bro