Topic: Post your (Carp Recipes) here

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Serbian Carp

2 pounds carp
¼ pound butter
2 finely chopped onions
3 tablespoons tomato paste
¼ pound chopped mushrooms
salt
red pepper
flour
water


Roll carp in flour seasoned with salt and red Pepper. Sear in butter. After removing carp, saute' onions and mushrooms. Add tomato paste and a little water. Put carp in and stew until well done.

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Sweet and Sour Carp   

Ingredients :

5 lb Carp cleaned, scaled
3/4 cup Pineapple juice
1/2 cup Wine vinegar
1/2 cup Sugar
1/2 cup Water
3 tbl Cornstarch
1 tbl Soy sauce
1/2 cup Thinly-sliced scallion
1/2 cup Thinly-sliced green bell pepper
1/2 cup Thinly-sliced pineapple


Method :
Wrap fish in cheesecloth and place on a rack over hot water so that fish does not touch the water. Cover and steam about 25 minutes, until fish is firm. Arrange on a serving dish.
Meanwhile, combine pineapple juice, vinegar, sugar and water in a heavy non-reactive saucepan over medium-high heat. Bring to a boil. Whisk in cornstarch and soy sauce. Add remaining ingredients and simmer 3 to 4 minutes until peppers turn bright green. Serve sauce over fish.
This recipe yields 8 servings

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Pickled Carp   

Ingredients :

1/2 cup White wine vinegar
1/3 cup Water
4 tsp Tamari soy sauce
1 1/4 x Bay leaves
4 x Peppercorns
1 whl clove
3 whl allspice
1/4 tsp Celery seed
1/8 tsp Mustard seed
3/4 sm Dried hot chili pepper
1 1/4 x Onions sliced
2 lb Freshwater carp cut into steaks


Method :
Place all ingredients, except carp, in a large pot over medium high heat. Boil 10 minutes. Add fish steaks and reduce heat immediately to low. Simmer 25 minutes. Remove from heat and let fish cool in the broth. Transfer fish to a glass container. Strain the liquid and pour over the fish. Refrigerate at least 24 hours before serving. Serve chilled.

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Bohemian Carp   

Ingredients :

3 or 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 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.

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Bean Curd with Carp   

Ingredients :

2 x Tofu Squares
1 x Carp
3 cup Oil
1 tbl Spring Onion, minced
1 tbl Ginger, minced
1 tbl Garlic, minced
1 tbl Chili Nam Yuey
2 tbl Soy Sauce
    Wine, to taste
2 tsp Salt
3 cup Soup Stock
1 tbl Cornstarch Paste

Method :
Cut tofu into 1 1/2" by 1/2" long strips. Scrape the scales off the carp.
Remove the guts and the gills. Score 3 lines on each side of fish.
Heat oil in a wok. Fry tofu strip until golden brown. Remove and drain.
Fry the carp briefly. Remove and drain.
Save some oil in the wok. Stir fry the spring onion, ginger and garlic for a few seconds. Add Chili Nam Yuey. Mix well. Add the carp, tofu, soy sauce, wine, salt and soup stock. Bring to a boil. Let boil for 5 - 8 minutes. Remove fish with chopsticks.
Save the juice in the wok. Thicken with cornstarch past and pour on fish.

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CARP AU GRATIN
Cut carp fillets into fingers.
Fry 3 large onions in butter until golden brown and stir in 1 ounce of wheat flour. Remove from heat. Stir in 1 pint full cream slowly and re-heat. Add a little grated nutmeg, a little chopped parsley, sage, thyme, pepper, and salt and a little mustard. Pour over fish and cover with a thick layer of grated cheese. Bake in hot oven for an hour and brown under grill if necessary.

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BAKED STUFFED CARP
1.) 3 lbs. carp, dressed for baking STUFFING
2.) 4 cups bread crumbs
3.) 3 tablespoons onion, finely chopped
4.) 3/4 cup celery, finely chopped
5.) 4 slices bacon, salt pork, or fat
6.) 6 tablespoons melted butter
7.) 3/4 teaspoon salt
8.) 1/8 teaspoon pepper
9.) 1 teaspoon sage

Cook the celery and onions for a few minutes in butter. Mix the other ingredients, and add to butter mixture. Moisten fish and salt it lightly inside and out. Stuff with dressing and tie shut to hold in dressing. Place in pre-heated oven and bake at 375F for one hour.

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BROILED CARP STEAKS


1.) 2 lbs. carp steaks (1/2" thick)
2.) 3 tablespoons fat or drippings
3.) 1 teaspoon salt
4.) 1/4 teaspoon pepper
5.) Paprika


Wipe carp steaks with damp cloth, and place on rack of broiler pan. Dot top of fish with fat, season with salt and pepper, and sprinkle with paprika. Place in pre-heated broiler, two inches from the heat and broil for about 15 min. Turn steaks over, dot the other side with fat, season with salt, pepper, and sprinkle with paprika. Continue broiling for another 15 minutes, or until done. 

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Carp Roasted with Onion Recipe
Ingredients

• 1 pound of carp
• 1 cup grated onion
• 1/4 cup dried parsley
• Oil
• Lemon juice
• Salt
• Caraway seeds
• Cumin (optional)

Cut up cleaned carp into large sections. Cut out small pockets in the carp meat. Sprinkle with salt. Mix grated onion with parsley and a little oil. Rub this mixture over the carp. Fill the holes also with a little of this mixture. Spread caraway seeds over the meat, pour some lemon juice on top. Roast in the oven at 350 degrees F. for about 30 minutes or until done.

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Carp, poached

Ingredients
2 lbs Carp,
1 Onion,
1 carrot,
1 parsley root,
2-3 pepper Berries,
1 bay leaf,
2 tablespoons lemon juice,
2 tablespoons oil,
2-3 potatoes,
salt

Directions
Clean, wash, salt the fish and let it sit for 10-15 minutes.
In the meantime, set the vegetables to boil with 1 qt of water, some salt, pepper and bay leaf.
Let boil until the vegetables are tender.
Then remove from heat, add the quartered potatoes and let boil for a few minutes.
Then add the fish pieces.
Let everything simmer, covered, until the fish and potatoes are done.
After the fish has cooled off, remove from the pot and place in the middle of a platter, surrounded by vegetables and potatoes.
Mix the oil with the lemon juice and 2-3 tablespoons of the poaching liquid and pour over the fish and vegetables.
Then spread some chopped parsley on top of that.

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Carp stew



Ingredients
2 lbs Carp,
4 tablespoons oil,
5-6 big onions,
1 tablespoon tomato sauce,
2 tablespoons flour,
2-3 pepper Berries,
2-3 juniper berries,
1 cup wine,
a few lemon slices,
salt


Directions
Clean and wash the fish, cut into pieces, salt and let sit for 15-20 minutes.
Then dry each piece with a clean cloth, dredge with flour and fry in hot oil on both sides.
Fry the chopped Onion in the oil that remained from the fish frying.
When the Onion starts to turn yellow, add the tomato sauce, wine, salt, pepper, juniper berries, lemon slices and fish pieces.
Place in the oven at low temperature and let it bake until the liquid is reduced.
You may serve it warm or cold.

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German Beer Carp

Ingredients
1 Whole Carp (2-3 lbs with head)
2 tbsp butter
1 med Onion, chopped
1 celery stalk, chopped
1/2 tsp salt
6 Peppercorns
3 Whole cloves
4 slice lemon
1 bay leaf
1 Bottle beer
6 Gingersnaps, crushed
1 tbsp Sugar
fresh parsley for garnish



Directions
The sauce combines sweet, sour, and spicy flavors.In germany, fresh Carp is used, but since it is hard to find in the u.s.Other fish may be substituted.
Remove head from fish and reserve for making fish stock for other recipes. Lay fish out as flat as possible, breaking bones along back.
Melt butter in a skillet. Add Onion, celery, salt, peppercorns and cloves and mix. Top with lemon slices and bay leaf. Place fish on top.
Add beer. Cover and simmer 15-20 minutes, or just until fish flakes with fork. Transfer fish to a platter, cover with foil to keep warm.
Strain cooking liquid, pressing some of the vegetables through. Put gingersnaps and Sugar in s killet, stir in 1-½ cups strained liquid.
Cook, stirring constantly, until thickened. Garnish fish with parsley. Pass sauce for pouring over fish and boiled potatoes as side dish.
Makes 4-6 servings.

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BAKED STUFFED CARP   

1 (6 lb.) carp
12 slices bacon

STUFFING:

1 qt. bread cubes
3 tbsp. minced onions
2 tsp. finely crushed sage
3/4 tsp. salt
3/4 tsp. pepper
3/4 c. finely chopped celery
6 tbsp. hot melted butter

Mix stuffing until cubes are moist. Put in stuffing. Heat oven to 500 degrees. Place on aluminum foil in baking dish. Bake until carp browns (about 10 minutes), then take out of oven and cover carp with strips of bacon. Lower heat to 425 degrees. Bake for 35 minutes. Add 5 minutes baking time for each added pound of carp

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Carp Casserole

Ingredients

1 14 oz. Can of Carp flaked
1 small onion finely diced
8 ounces pasta
8 slices bacon 
1 tsp. Garlic powder
1 tsp. crushed oregano 
1/2 tsp. pepper
1 package prepared white sauce
1 cup Parmesan cheese
1 tbsp. Sugar
1 cup heavy cream

Cook pasta according to package
directions; drain and keep warm.  Cook bacon
until crisp. Drain, reserving about 2 tablespoons
bacon fat.

Use bacon fat to sauté onion, garlic, sugar and
oregano. Drain off fat.

Prepare white sauce Mix Sauce, Parmesan cheese,
garlic, sugar and onion, Crumble up bacon and
add to mix. Stir in Alaska canned Carp and
cream; heat through.

Serve over hot cooked pasta. 

Makes 4 servings.

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Carp with Onions

Ingredients :

4 1/2 lb Carp
2 lrg Yellow onions sliced thinly
6 1/2 cup Vegetable oil
1 cup White wine
    Lemon juice
    All-purpose flour



Method :
Cut the fish into 1-inch steaks, sprinkle with salt and lemon juice and set aside for 20
 minutes. Dry the steaks well with paper towels, roll in flour and shake off any excess.
Heat the oil in a medium-height frying pan. Add the onions and cook until the onions turn
 glassy. Lower the heat to moderate, arrange the fish steaks on the onions and fry until the
onions turn golden, turning the steaks once. Add wine and cook over moderate heat until
the carp is tender. Arrange the steaks on a heated serving dish, pour over the sauce with
 onions and serve hot.

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Carp Favorite Recipe

Ingredients

4 Burbot Fillets
1 diced Green Pepper
1 diced medium Onion
1/2 tsp. Garlic powder
1/2 tsp. MSG (Accent)
4 oz. White Wine
4 oz. Water
1/4 tsp. pepper


Saute Diced pepper and onion until glazed. 
Add all other ingredients.  Stir, cover the pan and cook until done.

Serve

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Milk Fried Carp Recipe

Ingredients

2 pounds carp fillets
1 cup milk
1 cup biscuit mix or pancake mix
2 teaspoons salt
lemon wedges


Preparation

Remove the skin of the carp and take out all the brownish-redish-colored part of the meat,
 the "mud vein"; discard.

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Boiled Carp   

4 x Onions sliced
2 x Beets peeled and sliced
3 cup Water
2 tsp Salt
1/2 tsp Pepper
6 slc Carp

Method :
Combine the onions, beets, water, salt and pepper in a deep skillet. Place the fish in it.
 Cover, bring to a boil and cook over low heat 45 minutes, removing the cover after 30
minutes. Serve hot or chilled.
Serves 6.

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Boiled Carp, Austrian Style

Ingredients :

1 x carp - (4 to 5 lbs) fleeced of scales,
    gutted, and washed
1/2 cup white vinegar
1/2 cup chopped parsley
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 cup sliced onion
30 x peppercorns
1 x bay leaf
1 tsp chopped fresh thyme
3 tbl butter melted
    Cheesecloth



Method :
Wrap the fish in cheesecloth and tie with cotton twine.
Cook remaining ingredients except butter in one gallon of salted water in a long, deep roasting pan, 15 to 20 minutes.
Place the fish in the pan, and, if necessary, add more water to cover the fish. Simmer 30 to 45 minutes.
Remove fish to a heated platter. Serve with melted butter poured over.

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Baked Carp Stuffed with Onions and Mushrooms

Ingredients

One Carp
1/2 cup vinegar
1 tsp. sugar
1/2 cup minced mushrooms
1/2 cup minced onions
1 egg
1/2 cup bread crumbs
1 stick of butter
1/2 cup chopped onions
1 chopped carrot
Juice of 1 lemon
Salt and pepper

Directions

Wash the flesh with vinegar and let it stand for fifteen minutes.

Mix bread crumbs, sugar, onions mushrooms and carrots together with a cup of water
or white wine and stuff the fish. Brush the fish all over with a stirred egg, cover it thickly
 with bread crumbs and a few lumps of butter.  Then bake for an hour in a moderate oven,
 basting occasionally.

When the fish is done, place it on a heated platter and garnish with slices of lemon. Add
enough water to the gravy in the pan to make a half pint. Thicken with a tablespoonful of
 flour rubbed into 1 tablespoon of butter. Cook for a moment to thicken, strain, add the
 juice of a lemon, and pepper and salt to taste and pour over the fish.

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Carp Casserole Recipe

Ingredients

3 cups cooked carp
2 cups cooked rice
2 tbsp. grated onion
2 tbsp. melted butter
2 tbsp. chopped carrots
2 tbsp. chopped celery
1/2 cups milk
2 well-beaten eggs
Salt and pepper to taste

Directions

Preheat oven to 350 degrees F. Combine ingredients. 
Place in greased loaf pan. Bake for 40 minutes. Serve
with fresh salad, small boiled and buttered potatoes
sprinkled with parsley, and creamed peas.