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Carp Dancing With Raisins

A community recipe by Martin The Cook

Not tested or verified by Nigella.com

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Introduction

Poznan way of carp.

Ingredients

Serves: 0

Metric Cups

For the Carp

800 grams carp fillet
3 carp heads
any vegetables (make a swad with the onion and herbs)
onions (make a swad with the vegetables and herbs)
herbs (make a swad with the vegetables)
black pepper (7-8 grains)
2 laurel leaf or bay leaves
salt
pepper

For the Sauce

2 tablespoons butter
1 tablespoon flour
150 millilitres red wine (dry)
50 grams gingerbread loaves
50 grams raisins
50 grams almonds (chopped)
1 tablespoon honey
1 lemon (zest and juice of)

For the Carp

28¼ ounces carp fillets
3 carp heads
any vegetables (make a swad with the onion and herbs)
onions (make a swad with the vegetables and herbs)
herbs (make a swad with the vegetables)
black pepper (7-8 grains)
2 laurel leaf or bay leaves
salt
pepper

For the Sauce

2 tablespoons butter
1 tablespoon flour
5 fluid ounces red wine (dry)
1¾ ounces gingerbread loaves
1¾ ounces raisins
1¾ ounces almonds (chopped)
1 tablespoon honey
1 lemon (zest and juice of)

Method

Carp Dancing With Raisins is a community recipe submitted by Martin The Cook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Wash the fillets, dry them sprinkle with salt and put them in to fridge for few minutes.

the veggies and chopped onion and fish heads put in to pot and cover with the 3 glasses of water and cook for 45m,strain it and cool it .

fillets put in to sauce pan and cover with the stock, cook over small flame 15 m

put the fish out lay it down in a baking form, steam out the stock to half, in a small glass mix 2 tbsp of butter with1tbls of flour and add to stock, add wine, honey, minced ginger bread, almonds, raisins, juice and skin of a lemon,

bake it for 10m in 180C

Wash the fillets, dry them sprinkle with salt and put them in to fridge for few minutes.

the veggies and chopped onion and fish heads put in to pot and cover with the 3 glasses of water and cook for 45m,strain it and cool it .

fillets put in to sauce pan and cover with the stock, cook over small flame 15 m

bake it for 10m in 180C