Carp Poached with Caraway
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 carp fillets 1 small onion, finely sliced 1 cup dry white wine
2 lemons 1 Tbs caraway seeds, crushed 2 Tbs fresh chives, chopped
4 Tbs butter



1 Preheat the oven to warm.
2 Wash the carp fillets gently in cold water and dry in paper towels. Season with salt, fresly ground black pepper, and the crushed caraway seeds.
3 Place the fillets in a large frying pan or pot, add the chopped onion and 1 Tbs of the chives. Dot with 2 Tbs of the butter and pour on the juice of 1 lemon and the white wine. Bring slowly to a boil, reduce the heat, and simmer, uncovered, till done, about 10 minutes.
4 Remove the fish to a serving platter and keep warm in the oven. Raise the heat under the poaching liquid and reduce a little. Whisk in the remaining butter and adjust the seasonings. Pour the sauce over the fish, sprinkle on the remaining chives, and serve with lemon wedges on the side.

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