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Catholic Recipe: Carp in Grey Sauce

INGREDIENTS

  • 1 4-pound carp
  • salt, pepper
  • 1/2 cup raisins
  • vegetable stock
  • 1 bay leaf
  • ground nutmeg
  • 1/2 cup blanched almonds
  •  Grey Sauce:
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup stock
  • 1 tablespoon meat extract
  • 2 tablespoons raisins
  • 2 tablespoons chopped almonds
  • juice of 1 lemon
  • 2 teaspoons sugar
  • 1/2 cup red wine

Details

Serves: 4-6

Prep Time: 2 hours

Difficulty: • • •

Cost: $$$$

For Ages:15+

Origin: Poland

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Also Called: Karp w Szarym Sosie

DIRECTIONS

Clean carp; cut in sections; salt. Simmer 15 minutes in vegetable stock to cover in saucepan, adding bay leaf, nutmeg, raisins and almonds. Remove from heat. Drain. Reserve liquid for grey sauce.

Make roux with butter, flour. Dilute with hot stock. Add meat extract, raisins, almonds. Mix thoroughly, adding lemon juice, sugar, wine. Simmer 5 minutes.

Combine fish and sauce. Simmer 30-45 minutes.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965