Carp in Wine Sauce

Name: Carp in Wine Sauce (Karp w sosie ciemnym)
Cuisine: Polish
Ingredients: 400 g/14 oz carp, cut into thick portions; 750 ml/1¼ pints/3 cups water; 1 small celeriac, sliced; 2 onions, sliced; 6-8 black peppercorns; 2.5 ml/½ tsp ground ginger; grated rind of 1 lemon; salt and ground black pepper, to taste; salt and ground black pepper, to taste; 15 ml/1 tbsp butter; 15 ml/1 tbsp plain (all-purpose) flour; 45 ml/3 tbsp lemon juice; 15 ml/1 tbsp redcurrant jelly; 15 ml/1 tbsp clear honey; 120 ml/4 fl oz/½ cup red wine; 30 ml/2 tbsp currants; 30 ml/2 tbsp chopped blanched almonds

Karp w sosie ciemnym

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

This Old Polish carp dish from Krakow forms part of the Christmas Eve meal. Traditionally, the carp was killed and the blood collected in a cup containing lemon juice. This was then added to the sauce. The following version does not require you to do this!

Ingredients

400 g/14 oz carp, cut into thick portions
750 ml/1¼

Europe
Poland
Krakow
Fish course
Pescatarian
Eastern Europe
Christmas

Method

Rinse the fish pieces, then sprinkle with salt and leave in a cool place for 20 minutes.
Meanwhile, make the stock. Put the water, wine, lemon juice, celeriac, onions, peppercorns, ginger, seasoning and lemon rind in a large pan. Bring to the boil