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, 1965Tue17 JuneOrdinary TimeTuesday of the Eleventh Week in Ordinary Time
Today St. Albert Chmielowski (1845-1916) is commemorated in Poland. He was born in Igolomia near Kraków as the eldest of four children in a wealthy family, he was christened Adam. During the 1864 revolt against Czar Alexander III, Adam’s wounds forced the amputation of his left leg. His great talent for…
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