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Blackened Carp

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This old Prague recipe has always been prepared in our family. It has undergone several modifications over the last hundred years. The last one was the exclusion of fish blood, and this, as you can guess, was due to the fairer sex, in which the idea of this ingredient aroused a downright revulsion. Blood is not essential for a proper taste, but it belongs in the original recipe like foam in beer.

Ingredients:

2.5 kg of fresh carp 0.2 kg 0.1 kg of carrots 0.1 kg celery 0,1 kg cibel 0,1 kg plum jam 120 g of cooking powder 1 tbsp vinegar 0.5 l beer 0.1 l fish stock peel of 1 lemon prunes, raisins, almonds, walnuts allspice, fresh thyme, whole peppercorns, bay leaves salt

Procedure:

1. Gut the carp, remove the scales, wash thoroughly, cut and salt
2. When the Vegetable Recipes are golden brown, you can add the strained fish blood, a tablespoon of vinegar, all the spices and fish stock in such a quantity that the carp is completely covered with the liquid, cook the carp in the sauce for about 15 – 20 minutes and then remove it
3. To finish the sauce, just add prunes, raisins, almonds, nuts, gingerbread soaked in beer and grated zest of one lemon (for gourmets I recommend adding about 3 dcl of red wine and simmer the sauce for another 30 min)
4.

Note:

Source: www.citybee.cz, recipe prepared by Radek Jakubec. 5 original Prague recipes that will make you give up frying.