Polish Carp with Horseradish Sauce Recipe

Serves/Makes: 8 - 10

Ingredients:

  • 1 whole fresh carp (about 4 pounds), cut into serving pieces
  • 2 cups cold water
  • 1/2 cup vinegar
  • 2/3 cup flour
  • 1/2 cup melted butter
  • 1 cap white wine

  • Horseradish Sauce:
  • 1 tablespoon grated, fresh horseradish or 2 tablespoons prepared horseradish
  • 2 beaten egg yolks
  • 1 tablespoon chopped chives
  • Salt and pepper to taste
How to cook Polish Carp with Horseradish Sauce:
  • Rinse the carp pieces in the water/vinegar solution.
  • Wipe gently with a damp cloth, and then dredge the carp pieces in flour.
  • Saute over medium heat in the butter. Lightly brown on both sides, and then add the wine.
  • Cover and simmer for 10 to 15 minutes, stirring occasionally.
  • Gently remove fish to a heated serving dish. Gradually add the egg yolks and horseradish to the pan drippings.
  • Heat until blended and slightly thickened. Correct seasoning.
  • Spoon the horseradish sauce over the fish, sprinkle with chives, and serve immediately.

Notes:

The Polish Carp with Horseradish Sauce recipe very easy to prepare and so good!
The Polish name for this recipe is Karp w Sosie Chrzanowym.

Comments:

The flavor of carp is better when the fish is taken from cold waters, the best season being from October through March. The firm-fleshed carp is a true delicacy when prepared with care. Besides being sold whole, it’s also marketed as fillets, steaks, and is occasionally smoked.

This recipe for Polish Carp with Horseradish Sauce serves/makes: 8 - 10

The Polish Carp with Horseradish Sauce (Karp w Sosie Chrzanowym) recipe is adopted from The Best of Polish Cooking by Karen West 2000.

Main Ingredient: Carp (more Carp recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Polish (more Polish recipes)

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