Karp po Zydowsku Recipe

Karp po Zydowsku Recipe.

Karp po Zydowsku Recipe (Jewish Style Carp)

Jewish-style carp is a somewhat sweet food made from carp ground with challah, raisins, almonds and onion. Typically, pieces of Jewish-style carp are organized on a serving plate and poured over with an aspic.

Jewish-style jellied carp originates from the Jewish food. Exactly what is fascinating in Poland this food is typically consumed on event of the Christmas. In fact, Catholic-type Christmas does not certainly exist in Judaism.

Ingredients

� 12 whole black peppercorns
� � cup distilled white vinegar
� 1 teaspoon plus 2 tablespoons salt
� � cup sugar
� � cup seedless raisins
� � cup halved blanched almonds
� A 3- to 3�-pound carp, cleaned and cut into �-inch-thick steaks, or substitute 3 to 3� pounds salmon steaks, cut � inch thick
� 1 lemon, thinly sliced
� 1 pound fish trimmings: the head, tail and bones of anyfirm white-fleshed fish
� 2 quarts cold water
� 3 cups coarsely chopped onions
� 1 large bay leaf, crumbled
� 5 teaspoons citric (sour) salt (see Glossary)

Directions

1. Incorporate the fish trimmings and water in a 4- to 5-qlart-enameled or stainless- steel casserole.
2. Give a boil over high heat, on the other hand skimming all the foam and residue that increase to the surface area.
3. Include the onions, bay leaf, 1 teaspoon of the salt and the peppercorns, lower the heat to low, and simmer partly covered for 30 minutes.
4. Pressure this fish stock through a thin sieve into a deep bowl, weighing down hard on the fish trimmings and onions with the back of a spoon to draw out all their juices prior to discarding them.
5. Return the strained stock to the casserole and stir in the vinegar, sugar, raisins, almonds, citric salt and the remaining 2 tablespoons of salt.
6. Give a boil over high heat, stirring till the sugar and salt liquefy.
7. Cook quickly for 3 to 4 minutes, decrease the heat to low and include the fish steaks.
8. Cover the casserole partly and simmer carefully, undisturbed, for 8 to 10 minutes, or up until the flesh flakes quickly when the fish is prodded carefully with a fork
9. With a slotted spatula, move the fish to an enameled or glass baking meal a minimum of 2 inches deep and big enough to hold the steaks in one layer.
10. Organize the pieces of lemon over the fish and pour the whole contents of the casserole into the meal.
11. Cool to space temperature level, then cover snugly with cling wrap and cool up until the sauce has actually jelled.
12. Serve cold, as an appetisers or light luncheon meal.