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Sweet-And-Sour Jewish-Style Carp
(Karp po Zydowsku)
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| What You Need: |
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1 pound fish trimmings: the head, tail and bones of anyfirm white-fleshed fish
2 quarts cold water
3 cups coarsely chopped onions
1 large bay leaf, crumbled
1 teaspoon plus 2 tablespoons salt
12 whole black peppercorns
½ cup distilled white vinegar
½ cup sugar
½ cup seedless raisins
¼ cup halved blanched almonds
5 teaspoons citric (sour) salt (see Glossary)
A 3- to 3½-pound carp, cleaned and cut into ½-inch-thick steaks, or substitute 3 to 3½ pounds salmon steaks, cut ½ inch thick
1 lemon, thinly sliced
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| How To Cook: |
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1. Combine the fish trimmings and water in a 4- to 5-qlart-enameled or stainless- steel casserole. Bring to a boil over high heat, meanwhile skimming off all the foam and scum that rise to the surface.
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2. Add the onions, bay leaf, 1 teaspoon of the salt and the peppercorns, reduce the heat to low, and simmer partially covered for 30 minutes.
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3. Strain this fish stock through a fine sieve into a deep bowl, pressing down hard on the fish trimmings and onions with the back of a spoon to extract all their juices before discarding them.
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4. Return the strained stock to the casserole and stir in the vinegar, sugar, raisins, almonds, citric salt and the remaining 2 tablespoons of salt. Bring to a boil over high heat, stirring until the sugar and salt dissolve.
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5. Cook briskly for 3 to 4 minutes, reduce the heat to low and add the fish steaks. Cover the casserole partially and simmer gently, undisturbed, for 8 to 10 minutes, or until the flesh flakes easily when the fish is prodded gently with a fork
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6. With a slotted spatula, transfer the fish to an enameled or glass baking dish at least 2 inches deep and large enough to hold the steaks in one layer.
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7. Arrange the slices of lemon over the fish and pour the entire contents of the casserole into the dish. Cool to room temperature, then cover tightly with plastic wrap and refrigerate until the sauce has jelled. Serve cold, as a appetizers or light luncheon dish.
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