St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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POACHED CARP       

2 large red onions; chopped
1 cup wine vinegar and water, equal parts mixed
1 1/2 c  Vegetable stock
2 stalks celery; chopped
1 Carrot; chopped
1 lemon, sliced
3 tbsp sugar
1 small bunch fresh parsley
1 2-3 lb fresh carp; cut into 1" pieces
  Watercress 

Put the onions and half the vinegar and water into a small 
(~3-qt. Dutch oven. Bring to a boil and ook, uncovered on
medium flame until all the liquid has almost evaporated, 
stirring frequently.
   
Now add remaining water and vinegar, the stock, 2 tbsp sugar,
the lemon and the rest of the vegetables and greenery.  

Bring to boil, reduce heat to just barely boiling and cook 
uncovered for about 5 min. 

Now add the fish, bringing the liquid to a boil and baste the
fish several times.  

Reduce heat to simmer, cover and cook for about 1/2 hour. 

Transfer the fish to a platter, discarding skin, bones, etc.
Spoon with a little of the hot poaching liquid. Cover to keep warm.
   
Strain contents of pot and refill with the strained broth.  Stir in
remaining sugar and return to a boil, reducing the broth until 
only about a cup is left. Add anything that's come out of the 
hot fish to the pot also.
   
Hot:
Serve on plate with a little of the liquid spooned over it.

Cold (Jelled):
Place fish in casserole or bowl in a single layer and cover
with the reduced poaching liquid. Cover tightly and
chill overnight in the fridge.  Don't look at it; cut into
pieces and garnish with parsley and watercress.
   
Serve with that red horseradish if you live somewhere they sell it.

- Shalom! Next year in Jerusalem! -
Andrew H. Auld

From: Andrew Auld
Date: Wed, 12 Apr 2006 
To: Anglican@stsams.org 
Subject: Re: [Anglican] Bad news for barbecue lovers?