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Catholic Recipe: Carp Polonais


  • 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


Serves: 6-8

Prep Time: 2 hours

Difficulty: • • •

Cost: $$$$

For Ages:15+

Origin: Poland


Food Categories (2)

Feasts (0)

Also Called: Karp po Polsku


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