Click here to advertise on CatholicCulture.org

Catholic Recipe: Carp Polonais

    INGREDIENTS

  • 4 pounds carp, cleaned, washed
  • 1 1/2 teaspoons salt
  • 1 bunch soup greens, tied
  • 1 onion
  • 4 peppercorns
  • 1 bay leaf
  • 5 cups water
  • 1/4 cup seedless raisins
  • 3 1/2 tablespoons flour
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon vinegar
  • 1-2 slices lemon
  • 12 blanched almonds, sliced lengthwise
  • Details

  • Serves: 6-8
  • Prep Time: 2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Poland

Also Called: Karp po Polsku

DIRECTIONS

Rub carp inside and out with salt. Set aside for 1 hour. Place soup greens, onion, peppercorns, bay leaf in water in saucepan. Cook 15 minutes. Add fish, raisins. Cover. Simmer until tender. Carefully lift out fish. Strain stock. Return to pot. Reserve. Brown flour in skillet. Stir to keep from burning. Add butter, brown sugar, gradually. Continue to stir. Add some stock from fish a little at a time. Thin to a smooth paste. Pour paste into fish stock. Bring to a boil. Add lemon juice, vinegar, lemon slices. Cook sauce over low heat to thicken. Add almonds. Pour gravy over fish to serve. Yield, 6-8 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Introducing the Church Fathers 9 hours ago
Straws in the Wind July 25
Hans Urs von Balthasar on Renewal that Matters July 25
Wrongheaded diocesan legal defenses in abuse cases July 24
New HHS Mandate must truly eliminate complicity July 23

Top Catholic News

Most Important Stories of the Last 30 Days
New management, new changes coming for reformed Vatican bank CWN - July 8
Sweeping reforms to Vatican's media, financial operations CWN - July 9
‘Even Genghis Khan didn’t do this’: Mosul emptied of Christians CWN - July 21