BOHEMIAN CARP

• 3 ea To 4 pound carp
• Salt
• ct Head
• 3 c Water
• Pot vegetables
• 1 /4 c Vinegar
• 1 ea Bay leaf
• 3 tb Dark molasses
• 6 ea Lebkuchen or gingersnaps,
• -crushed or grated
• 1 /3 c Almonds, blanched and
• -chopped
• 8 ea Prunes, soaked, pitted and
• -sliced
• 1 /4 c Walnuts, chopped
• 1 /3 c Raisins, soaked and drained
• Vinegar, if needed

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. BOHEMIAN CARP