Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea To 4 pound carp
Salt
ct Head
3 c Water
Pot vegetables
1/4 c Vinegar
1 ea Bay leaf
3 tb Dark molasses
6 ea Lebkuchen or gingersnaps,
-crushed or grated
1/3 c Almonds, blanched and
-chopped
8 ea Prunes, soaked, pitted and
-sliced
1/4 c Walnuts, chopped
1/3 c Raisins, soaked and drained
Vinegar, if needed

After cleaning thoroughly, cut carp meat in portion size pieces. Salt
and let stand for 30 minutes. Meanwhile, cook carp head in water
along with pot vegetables, vinegar and bay leaf 15 minutes. Strain
stock and cool. Pat salted carp dry and add it to strained stock.
Cover pot, bring to a boil, reduce heat and simmer slowly but
steadily until fish is done about 15 minutes. Remove fish to a
heated platter. Add molasses, Lebkuchen or gingersnap crumbs,
almonds, prunes, walnuts and raisins to fish stock. Simmer until hot
and thick, stirring frequently. Season to taste, adding vinegar if
needed. Pour over cooked fish. BOHEMIAN CARP

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