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Ingredients
- 3 x To 4 lb. carp Salt ct Head
- 3 c. Water Pot vegetables
- 1/4 c. Vinegar
- 1 x Bay leaf
- 3 Tbsp. Dark molasses
- 6 x Lebkuchen or possibly gingersnaps, crushed or possibly grated
- 1/3 c. Almonds, blanched and minced
- 8 x Prunes, soaked, pitted and sliced
- 1/4 c. Walnuts, minced
- 1/3 c. Raisins, soaked and liquid removed Vinegar, if needed
Directions
- After cleaning thoroughly, cut carp meat in portion size pcs. Salt and let stand for 30 min. Meanwhile, cook carp head in water along with pot vegetables, vinegar and bay leaf 15 min. Strain stock and cold. Pat salted carp dry and add in it to strained stock. Cover pot, bring to a boil, reduce heat and simmer slowly but steadily till fish is done about 15 min. Remove fish to a heated platter. Add in molasses, Lebkuchen or possibly gingersnap crumbs, almonds, prunes, walnuts and raisins to fish stock.
- Simmer till warm and thick, stirring frequently. Season to taste, adding vinegar if needed. Pour over cooked fish. BOHEMIAN CARP
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 450g | |
| Calories 1442 | |
| Calories from Fat 359 | 25% |
| Total Fat 42.24g | 53% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 80mg | 3% |
| Potassium 2448mg | 70% |
| Total Carbs 259.25g | 69% |
| Dietary Fiber 17.3g | 58% |
| Sugars 162.04g | 108% |
| Protein 25.78g | 41% |
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