Polish Carp – In Polish Sauce

Slaughter the fish, pour off the blood into a container, add 1/2 spoon of vinegar. Scale the fish, gut it, rinse it. Make broth from the roots and spices in 2 liters of water. Put the fish on a sieve into the hot broth and cook it slowly for about 40 minutes.

Remove the sieve with the cooked fish. Put the fish on a plate, drizzle with the broth to prevent it from drying out and keep it warm.

Boil down the stock up to 3/4 l. Prepare a roux with melted butter and flour, mix it with wine, pour it into the broth, add the fish blood and let it boil.

Grate the gingerbread and boil it with a quarter of a liter of broth, pass it through a sieve and stir it with the sauce. Add salt and caramel and then season everything with the juice of a lemon or with a dash of vinegar and sugar and let it boil.

Add the washed raisins and the peeled, scalded almond kernels cut into narrow sticks. Heat the fish in the frying pan and pour the hot sauce over it. Serve with wheat grits or boiled potatoes.

Tench and bream are prepared in a similar way. To facilitate gutting and cleaning, blanch (scald) the tench with boiling hot water after slaughtering.

Fish in Polish sauce can be prepared in the same way from fish slices. Fish blood and gingerbread can be used after w

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