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 while wine
• 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

Main Ingredient: Carp
Preparation Method: Poached/Simmered
Cuisine: Polish