Recipe - Savory Poached Carp (Hot Or Jelled)

2 Red onions, minced
One fourth cup Wine vinegar
Three fourths cup Water
1 One half cup Vegetable stock
2 Ribs celery, minced
1 lg Carrot, peeled, minced
One half lg Lemon, seeded & cut or sliced up thin
2 tablespoon +2 ts. sugar
4 Sprigs parsley tied into
Bundle with white cotton
Thread.
2 One half pound Fresh carp, cut into 1"
Slices.
Watercress sprigs

Put onions, vinegar and One fourth c. water into 3qt. Dutch oven. Bring to a
boil. Cook, uncovered, over med. heat until all liquid evaporates,
stirring often.

Add remaining water, stock, celery, carrot, lemon, 2 tb. sugar, and
parsley bundle. Bring to boil. Reduce heat to slowboil and cook,
uncovered, for 5 min. Add fish. Bring liquid to boil and baste fish several
times. Reduce heat to simmering. Cover and cook for 30 min. Uncover,
raise heat slightly and slowboil for 10 min. longer.

With slotted spatula, transfer slices to plate. Discard skin. Pull out
bones, separating large chunks of flesh to make bones visible. Spoon with a
little of the hot poaching liquid. Cover to keep warm.

Strain contents of pot thru a fine sieve. Rinse out pot and fill with
strained broth. Stir in remaining sugar. Bring to a boil over high heat;
reduce until abt. Three fourths c. remains. Pour exuded liquid from fish into the
pot.

To serve hot, portion individual servings onto warm plates and spoon
with some of the poaching liquid. To serve jelled, arrange fish in wide
casserole in one layer. Pour poaching liquid over it. Cover tightly and
chill overnight (poaching liquid will jell). Cut into serving pcs.;
garnish with watercress.

Yield: 4 servings as main course6 as appetizer. Serve with beet
horseradish. Frances Prince's New Jewish Cuisine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini