The Best of Czech Cooking/Peter Trnka 1996

Poached Carp
Servings Preparation 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 small fillets of carp 1 Tbs caraway seeds, crushed 2 Tbs butter
1 lemon, quartered juice of 1/2 lemon 1 small onion, thinly sliced
1/2 tsp cayenne pepper 2 Tbs fresh parsley, chopped 1/2 cup dry white wine



1 Season the fillets with salt, freshly ground black pepper, and the crushed caraway seeds.
2 Heat the butter in a frying pan on low. Fry the fillets very gently for no more than 2 minutes per side. Add the sliced onion and sprinkle on the cayenne pepper. Add the wine and lemon juice, bring to low boil. Season with salt and pepper. Poach, covered, for 5 minutes.
3 Remove the fillets from their liquid. Reduce the liquid on a high heat, whisking in a little more butter. Pour the sauce on the fillets, sprinkle them with parsley, and serve with lemon quarters and white bread.

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