Savory Poached Carp

== Description ==
Hot or jelled. Yield: 4 servings as main course, 6 as appetizer.
== Ingredients ==
* 2 each red onions, minced
* ¼ cup wine vinegar
* ¾ cup water
* 1½ cup vegetable stock
* 2 each ribs celery, minced
* 1 large carrot, peeled, minced
* ½ large lemon, seeded and sliced thin
* 2 tbsp + 2 tsp sugar
* 4 sprigs parsley tied into bundle with white cotton thread.
* 2½ lbs fresh carp, cut into 1 slices
* watercress sprigs
== Directions ==
# Put onions, vinegar and ¼ cup water into 3-qt 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 tbsp sugar, and parsley bundle.
# Bring to boil.
# Reduce heat to slow-boil and cook, uncovered, for 5 minutes add .
# Bring liquid to boil and baste several times.
# Reduce heat to simmering.
# Cover and cook for 30 minutes.
# Uncover, raise heat slightly and slow-boil for 10 minutes 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 through a fine sieve.
# Rinse out pot and fill with strained broth.
# Stir in remaining sugar.
# Bring to a boil over high heat; reduce until about ¾ cup remains.
# Pour exuded liquid from into the pot.
# To serve hot, portion individual servings onto warm plates and spoon with some of the poaching liquid.
# To serve jelled, arrange in wide casserole in one layer.
# Pour poaching liquid over it.
# Cover tightly and chill overnight (poaching liquid will jell).
# Cut into serving pieces; garnish with watercress.
# Serve with beet horseradish.
Category:Carp Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Fish Recipes
Category:Passover Seder
Category:Red onion Recipes
Category:Vegetable stock and broth Recipes
Category:Wine vinegar Recipes