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Carp In Black Sauce

chef.gonzalo's picture
Ingredients
  Unsalted butter 2 Tablespoon
  Celery 1⁄3 Cup (5.33 tbs), diced
  Carrots 1⁄2 Cup (8 tbs), diced
  Parsnips 1⁄2 Cup (8 tbs), diced
  Onions 1⁄2 Cup (8 tbs), finely chopped
  Granulated sugar 2 Tablespoon
  Water 1 Tablespoon
  Red wine vinegar 1 Cup (16 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Bay leaves 2
  Thyme 1⁄8 Teaspoon
  Peppercorns 5
  Whole allspice 5
  Lemon peel slices 2 (1/2 Inch Wide)
  Red currant jelly 2 Tablespoon
  Light beer 1⁄2 Cup (8 tbs)
  Gingersnaps 1⁄3 Cup (5.33 tbs), grated
  Carp 4 Pound, cut into 6 eight-ounce steaks about 1 inch thick (1 Carp)
  Light brown sugar 1 Tablespoon
  Prunes 1⁄3 Cup (5.33 tbs), pitted and chopped
  Seedless raisins 1⁄4 Cup (4 tbs), chopped
  Almonds 1 Tablespoon, slivered
Directions

GETTING READY
1) Set the oven temperature to 350°F before baking.

MAKING
2) Take a heavy 1-quart saucepan and melt butter in it.
3) Add in celery, carrots, parsnips and onions when the foam subsides.
4) Lower the heat to low and simmer the vegetables, covered, for about 10 minutes.
5) In a heavy 2-quart saucepan, over medium heat, cook a mixture of granulated sugar and water for about 3 minutes, without stirring, until the sugar caramelizes into a thick dark syrup.
6) Mix in vinegar and allow the mixture to come to a boil, stirring well until the caramel has dissolved and the vinegar is reduced to about 1/3 cup.
7) Mix in 2 1/2 cups of water and bay leaves, thyme, peppercorns, allspice, lemon peel, currant jelly and steamed celery, carrots, parsnips and onions.
8) Simmer the mixture, covering partially, for about 1/2 hour over low heat and then mix in beer, grated gingersnaps and brown sugar.
9) Cook again for about 5 minutes over medium heat, until the sauce thickens slightly.
10) Pass the mixture through a sieve, squeezing down hard using a wooden spoon on the vegetables and condiments before removing them.

FINALIZING
11) Lightly butter a 3- or 4-quart casserole using a pastry brush or paper towel.
12) On the bottom, place the carp steaks and then spoon the sauce over them.
13) Mix in chopped prunes, raisins and slivered almonds.
14) Uncover and bake the steaks for 10 to 15 minutes in the middle of preheated oven, until they are just firm to the touch, basting once or twice as they bake.

SERVING
15) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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