Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Carp fall; heads, bones and ;cut into serving pieces
;trimmings, or other fish ;similarly sized or pike or
;trimmings ;other firm white fish
3 c White wine vinegar 1/2 ts White pepper
2 c Onion; coarsely chopped 2 md Onion; cut into 1/8 inch
4 md Bay leaves ;slices and separated into
3 Cloves; (whole) ;rings
2 tb Salt 1 md Carrot; scraped and finely
12 Black peppercorns; (whole) ;grated
3 lb Carp; fillets, skinned and

Wash the fish heads, bones and trimmings in a large sieve or
colander under cold running water, then place them in 3 to 4 quart
pot. Add the vinegar, 3 cups of cold water, the chopped onions, bay
leaves, cloves, 1 tablespoon of the salt, and the peppercorns. Bring
to a boil over high heat, reduce the heat to low, cover tightly and
simmer for 30 minutes. Strain the liquid through a fine sieve set
over a bowl and discard the trimmings, onions and seasonings.
Place the fish fillets in a 4 to 5 quart enameled casserole.
Sprinkle the fish with the remaining tablespoon of salt and the white
pepper and pour in the strained stock. Bring to a boil over high
heat, then reduce the heat to low and simmer uncovered for 12 to 15
minutes, or until the fish flakes easily when prodded with a fork.
With a slotted spoon, transfer the fillets to a large deep serving
platter. Arrange them in rows, and scatter the sliced onions on top.
Sprinkle the fish with the grated carrot. Pour in the stock and
refrigerate for at least 3 hours, or until the stock has thickened
into a delicate jelly.

68 of 116

Time Life Series: Middle Eastern Cooking, "circa 69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 02-25-95

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