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collection by ICAF Europe

Carp with Black Sauce

800-1000 g of carp
80 g butter
50 g chopped onion
4 tablespoons of vinegar
3 peppercorns
110 g of vegetables (such as carrots, celeriac, celery, etc.)
a pinch of thyme
white pepper to taste
2 allspice
1/2 bay leaf
50 g gingerbread
55 g plum cheese
6 prunes
35 g of nuts
35 g of raisins
30 g sliced, peeled almonds
0.6 l. of dark beer
a little sugar and lemon juice to taste
red currant jelly (optional)

The carp must be freshly killed, blood removed and mixed with vinegar to prevent the blood from clotting. The carp is then cut into serving pieces. Salt is added, and then the portions of carp are fried in butter. Chop the onion and vegetables. After removing the fish from the pan, fry the onion and vegetables in the same butter, add the herbs, spices and beer, and boil the sauce slowly, for approximately for two hours until all the material is completely soft . Then pass the mixture through a sieve. Throw away what does not pass through the sieve. Add prunes and raisins (which have been soaked in water), and the sliced peeled almonds and other nuts. Then add the lemon juice and sugar, and taste. The sauce, when ready, should be thick and sweetish. Place the cooked fish in the sauce and simmer for a short while to reheat. Then leave the fish meat in the sauce for at least a day in a cold place, in order to get the right flavour. Serve for Christmas Eve dinner.