Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Carp 6 Gingersnaps; crushed
Salt 1/3 c Almonds; blanched, chopped
1 Carp head 8 Prunes; soaked, pitted,
3 c Water -and sliced
Pot vegetables* 1/4 c Walnuts; chopped
1/4 c Vinegar 1/3 c Raisins; soaked and drained
1 Bay leaf Vinegar
3 tb Dark molasses

* In Germany, pot vegetables mean a carrot, a celery rib, a small
celery root [celeriac], a small parsnip, a parsley root, a leek, a
medium onion and some parsley sprigs.

After cleaning thoroughly, cut carp into portion size pieces. Salt
and let stand 30 minutes. Mean while cook carp head with pot
vegetables, vinegar and bay leaf for 15 min. Strain stock and cool.
Pat carp dry and add to stock. Cover; bring to a boil; reduce heat
and simmer for 15 min. Remove fish to a heated platter. Add molasses,
ginger snaps, almonds, prunes, walnuts and raisins to fish stock.
Simmer to hot and thick, stirring frequently. Season to taste adding
more vinegar if necc. Pour over cooked fish.

Polish style: Instead of gingersnaps, make a roux of browned flour and
butter and cook until coffee colored without scorching. Skip the
prunes and walnuts; use raisins and almonds only.

From The German Cookbook by Mimi Sheraton and
Posted by Jim Weller.
Submitted By JIM WELLER On 12-06-95

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