Served by Hungarian and Austrian Jews over the New Year, Karpion b’Paprika
A versatile potato, dill pickle and onion salad with a mayonnaise dressing, Kartoffelsalat can be served hot or cold, on its own or with meat. (kar-pee-yon beh pah-pree-kah) is a simple but tasty way of cooking carp.
3 lb. carp, cut into six serving pieces
1½ teaspoons salt
1½ oz. butter
2 onions, finely chopped
3 green peppers, white pith removed, seeded and chopped
8 tomatoes, blanched, peeled and chopped
3 teaspoons paprika
3 tablespoons vegetable oil
Place the pieces of carp on a wooden board and sprinkle them with 1 teaspoon of the salt. Set aside.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and fry them, stirring occasionally, for 5 minutes.
Add the peppers, tomatoes, paprika and the remaining salt and cook for 20 to 25 minutes or until the sauce is thick.
Remove the pan from the heat and set the sauce aside.
In a large frying-pan, heat the oil over high heat. Add the fish pieces, reduce the heat to moderate and fry them quickly for 1 to 2 minutes on each side until they are lightly browned.
Using a slotted spoon, transfer the fish pieces to a baking dish. Pour over the sauce and place the dish in the oven. Bake for 35 to 40 minutes or until the fish flakes easily when tested with a fork.
Remove the dish from the oven and serve at once, from the baking dish.