Carp In Black Sauce
|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|
|Red wine vinegar||1 Cup (16 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|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|
1) Set the oven temperature to 350Â°F before baking.
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.
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.
15) Serve hot.