Poached Carp With Caraway Seeds

From Alsace through the Balkans and Eastern Europe, Jews helped to spread the presence of carp. Imported from China in the 15th century, the fish was bred by Jews. Carp is a favourite freshwater fish in the Balkans as in Central Europe, for it is plentiful and easy to cook. Oil-rich, it dwells in lakes and rivers and is generally sold alive in the local markets. This recipe uses fillets, and if visiting a fishmonger ask for filleted carp weighing 1.5–1.75 kg /3–4lb. Larger fish tend to be c