Polish Carp is a succulent fish dish which may be served either hot or cold, with an oil and vinegar dressing. Accompany it with some well chilled Hungarian Riesling.
1 oz. butter
1 tablespoons olive oil
2 medium-sized onions, thinly sliced and pushed out into rings
2 tablespoons chopped spring onions
6 carrots, scraped and thinly sliced
1 tablespoon sugar
1 tablespoon wine vinegar
1 teaspoon salt
½ teaspoon black pepper
1×3 lb. carp, cleaned and prepared for cooking
6 fl. oz. white wine
6 fl. oz. fish stock bouquet garni, consisting of parsley sprigs,
1 thyme spray and
1 bay leal tied together
1 tablespoon beurre manie (if serving hot)
In a fish kettle, melt the butter with the oil over moderate heat. When the foam subsides, add the onions, spring onions and carrots and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the sugar, vinegar, salt and pepper and cook, stirring occasionally, for a further 5 minutes. Place the carp on top of the vegetables, pour over the wine and stock and add the bouquet garni. Increase the heat to high and bring the liquid to the boil.
Cover the kettle, reduce the heat to low and simmer the fish for 40 to 45 minutes or until it flakes easily when tested with a fork.
Remove the fish kettle from the heat. Carefully transfer the fish to a warmed serving dish and keep warm while you finish making the sauce.
Remove and discard the bouquet garni. Return the kettle to moderate heat and bring the liquid to the boil. Reduce the heat to low and stir in the beurre manie, a little at a time. Cook, stirring constantly, for 2 minutes or until the sauce is smooth and has thickened slightly. Pour the sauce and vegetables over the carp and serve immediately.
If the carp is to be served cold, allow it to cool in the cooking juices. Carefully transfer the fish to a serving dish.
Pour the juices and vegetables over the carp, cover the dish and place it in the refrigerator to chill and set.