I come from Greater Poland and carp on our table took many forms. It was, of course, traditionally fried, but we also ate fish head broth because nothing could go to waste. Next to these delicacies, grandma always served fish in a thick, sweet sauce with vegetables. For a long time I thought that this was the case in every home, until I found out that it was Poznań-style carp, little known in other regions of Poland.
The specificity of this dish lay in the additions, which have a festive character. In addition to fish and vegetables, Poznań-style carp contains a bit of wine and gingerbread, as well as raisins and almonds. The whole thing was seasoned with honey and decorated with lemon peel. This dish had a sweet and sour taste, and the aromatic spices deprived the fish of its muddy taste.
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Gingerbread is often the first thing to appear in our homes and it is worth cutting a piece of it before filling it with jam and pouring chocolate. After collecting all the ingredients Poznań will be a breeze.
Ingredients:
- 80 dag of carp fillets;
- 2-3 carp heads;
- a bunch of vegetables;
- large onion;
- 2 bay leaves;
- 2-3 grains of allspice and pepper each;
- 1-2 cloves;
- sun;
- 4 tablespoons of butter;
- 1 tablespoon of flour;
- half a glass of dry red wine;
- 5 dag of crushed gingerbread;
- 5 dag of raisins;
- 2 tablespoons of chopped almonds;
- one and a half tablespoons of honey;
- lemon juice and zest.
Preparation:
Wash the carp, dry it on a paper towel, and then rub it with salt. Wrap in foil and put in the fridge. Unlike the version of Christmas Eve fish popular throughout Poland, .
Peel the vegetables, pour three cups of water into a pot and bring to a boil. Add carp heads and spices: allspice, pepper and cloves. Cook for half an hour.
Remove the carp fillets and place them in a flat pot, strain the broth slightly and put the vegetables on top of the fish. Cook everything for another quarter of an hour.
Place the carp pieces into a heat-resistant vegetable and cover them with two tablespoons of butter. Strain the broth and wait until it cools down.
Melt 2 tablespoons of butter in a pot, add flour and make a white roux. Dissolve it with the decoction combined with wine. Cook over low heat until it thickens.
Add crushed gingerbread, honey, lemon juice and zest, raisins and almonds to the thickening sauce. Bring everything to a boil. Add the sauce to the fish and bake for a few more minutes until the flavors meld. Serve on a platter, garnished with lemon peel and parsley. Poznań-style carp tastes best with potatoes.
