Label
All
0
Clear all filters

Carp with Sweet-and-Sour Sauce

Sazan en Saltsa

Rate this recipe

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

While the Italians use pine nuts and raisins for an agrodolce, or sweet-and-sour sauce, the Greeks use dried currants and walnuts, along with red wine and vinegar, for this Passover specialty from Salonika.

Ingredients

  • 1 whole carp, about 6 pounds, cleaned, or
  • 6 fish fillets such as cod, snapper, halibut

Method

If using a whole fish, clean and fillet the fish, or have your fishmonger do it for you. Divide each fillet into 3 equal pieces. Place the fillets on a platter and sprinkle with salt. In a small bowl, whisk together 2 tablespoons of the olive oil and 2

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title