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  Bohemian Carp
  Category: Fish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 194
Ingredients:
3 each To 4 pound carp
Salt
carton Head
3 cup Water
Pot vegetables
1/4 cup Vinegar
1 each Bay leaf
3 tbsp Dark molasses
6 each Lebkuchen or gingersnaps, crushed or grated
1/3 cup Almonds, blanched and chopped
8 each Prunes, soaked, pitted and sliced
1/4 cup Walnuts, chopped
1/3 cup Raisins, soaked and drained
Vinegar, if needed
Instructions:
After cleaning thoroughly, cut carp meat in portion size pieces. Salt
and let stand for 30 minutes. Meanwhile, cook carp head in water
along with pot vegetables, vinegar and bay leaf 15 minutes. Strain
stock and cool. Pat salted carp dry and add it to strained stock.
Cover pot, bring to a boil, reduce heat and simmer slowly but
steadily until fish is done about 15 minutes. Remove fish to a
heated platter. Add molasses, Lebkuchen or gingersnap crumbs,
almonds, prunes, walnuts and raisins to fish stock. Simmer until hot
and thick, stirring frequently. Season to taste, adding vinegar if
needed. Pour over cooked fish. BOHEMIAN CARP
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