Name: Poached Carp With Caraway Seeds
Yield: Serves Four
Cuisine: French
Ingredients: salt and ground black pepper; juice of 1 lemon; fresh dill and mint, to garnish; 1 onion, finely sliced; soft polenta and green beans, to serve; 4 carp fillets, about 175–200 g/6–7 oz each; 175 ml/6 fl oz/¾ cup dry white wine; 30 ml/2 tbsp chopped fresh chives; 40 g/1½ oz/3 tbsp butter; 15 ml/1 tbsp caraway seeds, roughly crushed

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

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