Carp served with a mouth-watering prune, walnut and raisin sauce, this Czech dinner party dish is impressive, yet
surprisingly easy to prepare. Boiled new potatoes and a cucumber salad will complement the carp beautifully.
Carottes anx Raisins is an aromatic dish of vegetables and herbs in white wine and cream.
8 fl. oz. white wine vinegar Vz pints water 4 fl. oz. beer 2 medium-sized onions, sliced 2 celery stalks, finely chopped 2
small carrots, scraped and finely chopped
1 garlic clove, crushed
2 bay leaves 6 cloves
1 teaspoon ground allspice
1 teaspoon ground cumin
1 x 4 lb. carp, cut into 6 cutlets and soaked for 1 hour in cold
1 tablespoon butter
6 oz. cooked prunes, stoned and coarsely chopped juice and grated rind of 1 lemon
2 oz. seedless raisins
2 oz. walnuts, finely chopped
1 tablespoon brown sugar
Place the vinegar, water, beer, onions, celery, carrots, garlic, bay leaves, cloves, allspice, peppercorns and cumin in a
large deep saucepan over moderate heat. Bring the liquid to the boil, reduce the heat to low and simmer the liquid and vegetables for 30 minutes.
Add the carp to the pan, cover it and simmer over low heat for 30 minutes, or until the fish flakes easily when pierced
with a fork.
While the fish is cooking, make the sauce. In a medium-sized saucepan, melt the butter over moderate heat. Add the prunes, lemon juice and grated rind, raisins, walnuts and sugar to the pan. With a wooden spoon, stir to mix the ingredients well.
With a slotted spoon remove the fish, and place it on a warmed serving dish.
Strain the cooking liquid, pressing down hard on the vegetables with the back of a wooden spoon. Reserve about 16 fluid
ounces of the liquid and discard the vegetables.
Add the drained fish liquid to the prune mixture and simmer it over low heat for 5 minutes. Remove the pan from the heat and pour the sauce over the fish.