Name: Czech Carp in Spicy-Sweet Sauce
Yield: Serves Four
Cuisine: Czech
Ingredients: 5 ml/1 tsp chopped fresh thyme; 1 strip of lemon peel; 2 cm/¾ in piece of root ginger, peeled and grated; 8 whole black peppercorns; 6 ready-to-eat prunes; 40 g/1½ oz/⅓ cup raisins; 30 ml/2 tbsp flour; 3 slices of dark pumpernickel bread, processed into crumbs; 15 ml/1 tbsp sugar; 30 ml/2 tbsp hazelnuts and almonds, roughly chopped; 50 ml/2 fl oz/¼ cup red wine vinegar; 175 ml/6 fl oz/¾ cup dark ale; ¼ small celeriac, diced; juice of 1 lemon; dumplings and fresh bread, to serve; 4 thick carp or sea bream steaks; 50 g/2 oz/4 tbsp butter; salt and ground black pepper; chopped fresh chives, to garnish; 2.5 ml/½ tsp allspice; 2 small parsnips, diced; 1 onion, sliced; 2 carrots, diced; 1 bay leaf

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

In the “old country”, carp is generally sold alive, often kept in fresh clean water in the bath until required. Eastern European Jews brought this tradition to New York, where the bath tub tradition endured, to the bemusement of neighbours and landlords!

Ingredients

50 g/2 oz/4 tbsp butter
1

Method

Melt half of the butter in a flame-proof casserole. Add the onion and cook for 2–3 minutes, then stir in the carrots, parsnips and celeriac. Cook for a further 5 minutes before adding the lemon juice, red wine vinegar and dark ale. Pour in just enough water to cover.

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Czech Carp in Spicy-Sweet Sauce

Ingredients

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