Karp po Zydowsku (karp poh jee-doff-skoo) is a fine flavoured light dish for the summer.
Serve it with a variety of salads and a well chilled Hungarian Riesling. This dish may also be served hot.
3 fish heads
2 pints cold water
1 medium-sized onion, sliced
1 bay leaf
1 teaspoon black pepper
1 teaspoon salt
2 carrots, scraped and diced
1 kohlrabi, peeled and diced
2 celery stalks, sliced
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon sugar
3 lb. carp, cut into steaks
Put the fish heads and the water in a large saucepan. Add the onion, bay leaf, pepper, salt and clove. Place the pan over high heat and bring the water to the boil. Reduce the heat to low. Cover the pan and simmer for 30 minutes.
Remove the pan from the heat and strain the stock into a bowl. Discard the fish heads and seasonings. Return the stock to the pan. Add the carrots, kohlrabi and celery and return the pan to moderate heat. Bring to the boil. Cover the pan, reduce the heat to low and simmer for 20 to 30 minutes or until the vegetables are tender.
Stir in the lemon juice, vinegar and sugar. Place the fish steaks on top of the vegetables, cover the pan and simmer for 10 to 15 minutes or until the fish flakes easily when tested with a fork.
Remove the pan from the heat. With a slotted spoon, carefully transfer the fish steaks to a large serving dish. Pour the liquid and the vegetables over the fish and set aside to cool.
Cover the dish and place it in the refrigerator to chill for 1 hour, basting occasionally so that a glaze forms on the fish. When the cooking liquid has set to a firm jelly, remove the dish from the refrigerator and serve.