BOHEMIAN CARP

Ingredients :

3 x To 4 pound carp
    Salt
    ct Head
3 cup Water
    Pot vegetables
1/4 cup Vinegar
1 x Bay leaf
3 tbl Dark molasses
6 x Lebkuchen or gingersnaps, crushed or grated
1/3 cup Almonds, blanched and chopped
8 x Prunes, soaked, pitted and sliced
1/4 cup Walnuts, chopped
1/3 cup Raisins, soaked and drained
    Vinegar, if needed

Method :
• 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.