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Carp In Beer-Mustard Sauce
Number Served: 6-8

Ingredients:

Sauce
3 1/2 quarts fish stock
1/2 cup white wine
1/2 cup Hefeweizen beer
1/4  pound uncooked potatoes cut in small cubes (brunoise)
3/8 pound uncooked vegetables (leeks, turnips and carrots) - small cubes (brunoise)
Mustard seed
Bay leaves
Cornstarch

Vegetable Dishes
2 pounds fresh spinach leaves
Butter
Salt, nutmeg, and white pepper to taste
2 pounds potatoes
Oil

Carp
3 pounds carp filets - thinly sliced
Salt, lemon juice, and soy sauce to taste
2 tablespoons buttery flavored Crisco

Directions:

Sauce
Soak mustard seeds overnight in water to soften, then rinse.
Place all the ingredients in a pot and simmer for about 15 minutes.
Add cornstarch and stir.  Continue adding cornstarch until the sauce has a consistency of a gravy.
Set aside and keep warm.

Vegetable Dishes
Slice the potatoes (about 1/4 inch thick slices) using a special knife to make a waffle pattern.
Bake the potato slices in oil.
Saute spinach leaves in butter and add salt, nutmeg, and white pepper to taste.

Carp
Season the carp filets with salt, lemon juice and soy sauce to taste.
Pan fry in buttery flavored Crisco till pieces are crisp.

Pour the sauce over the carp filets and arrange the spinach and potatoes attractively.


Notes & Variations:

Brunoise is a method of food preparation in which the food item is first julienned and then turned 90° and diced again, producing cubes of a side length of about 3 mm on each side or less.  If you want to see how the waffle potatoes are prepared click here Waffelkartoffel.

Contributor: Mike Estes, RRGC

Anecdotes

In the late 1880's the U.S. Fish Commission imported German Carp and envisioned the carp would be raised in ponds, harvested and sold in markets. Carp has never become a food source as planned by the Commission but if caught during the right time of year, in a clean location and properly cooked, they can be excellent fare.  The RRGClub received three carp recipes from a Northwest family that describes (in German) how carp can be prepared and served.  The recipes were a little vague in places so some judgments were necessary.  The Club extends special thanks to Bonnie for translating the recipes and suggesting some clarifications.