Source: Ministry of Foreign Affairs of Poland in English
Carp is one of the most important dishes on Christmas Eve. Poles put carp scales into their wallets, hoping that they will bring them luck with money. It is one of the symbols of Christmas and it is served fried or cold in aspic.
INGREDIENTS (for 6 servings)
1 carp, app. 1.5 kg
1 parsley root
slice of celeriac
3 bay leaves
5 allspice (pimento) berries
3 tablespoons gelatin
salt and freshly ground pepper
Gut the carp, scrape off scales, cut off head, remove entrails and fins but leave tail intact. Rinse fish well inside and out, pat dry, cut crosswise into roughly 4 cm steaks and salt lightly.
Into wide pan place the peeled and washed carrot, parsley root and celeriac as well as the peeled onion, bay leaves, allspice and pinch of salt and pepper. Add 2 litres water, bring to the boil and let simmer at a gentle rolling boil for about 20 minutes.
Add the carp steaks and cook on low heat about 20 minutes or until fish is fully cooked. Carefully removed fish with slotted spoon and when cool enough to handle remove fish bones. Strain stock though fine sieve (preferably lined with gauze) and cook down to 1 litre. Season to taste with salt and pepper.
In cup soak gelatin in 3 tablespoons cold, pre-boiled water. After gelatin dissolves, add to warm stock and stir. Add lemon juice (about 2 teaspoons or to taste) and cool.
Pour about 1/3 of the stock into serving platter and refrigerate. After it sets, arrange the carp steaks on it in the shape of a fish. Add another portion of stock (about 1/3) and refrigerate until set. Decorate with green peas, raisins, sliced carrot rounds and parsley sprigs. Carefully add the remaining stock and refrigerate until fully set.
You will find an original recipe in Polish HERE.
Other articles in this section
Carp is one of the most important dishes on Christmas Eve. Poles put carp scales into their wallets, hoping that they will bring them luck with money. It is one of the symbols of Christmas and it is served fried or cold in jelly.
Discover the exceptional flavours of Polish Christmas. Polish festive cookery combines centuries-old native tradition with the influence of many different cultures. One tradition holds that there should be 12 different dishes on the Christmas Eve (Wigilia) table. Try preparing at least one of them and we guarantee you’ll build up an appetite for the rest.
Polish cuisine is famous for its soups, which is why they have to be on the Christmas table. The most popular is borscht – sour soup made of beetroot. It is served with small dumplings filled with cabbage and mushrooms.
Polish bread is a flagship product of our cuisine. Abroad it is praised for its diversity and unique taste, in Poland it has a special place not only on the table but also in our culture. Among its enthusiasts are artists and politicians, such as Mick Jagger or Henry Kissinger. What is so special about Polish bread?
Summer encourages us to spend every free moment in the bosom of nature. Regardless of whether you are on the Baltic coast, in Mazury, in the Bieszczady Mountains or in any other part of the world, you can organise a picnic in true Polish style. Below we have selected recipes for Polish dishes that you can prepare and take with you anywhere you go. They come from the book which is a real invitation to a journey through the Polish culinary paths… The link to the book you will find below.