Winter Carp or Salmon in Black Sauce
Posted By: Staff
2 Pounds of fish (If winter carp is used, slice and lightly salt it. Let it stand while preparing the sauce. If salmon is used, do not cut it into pieces.) 1/2 Cup of diced onion 1/3 Cup of diced carrot 3 Tablespoons of butter 1/3 Cup of diced celery 3 Sprigs of parsley 1 Cup of water 1/2 Cup of vinegar 2 Bay leaves Salt and pepper Grated rind of 1 lemon 1/2 Teaspoon of thyme 1 Cup of beer 1/2 Teaspoon of ginger 4 Teaspoons grated gingerbread or ginger snaps 3 Tablespoons of currant jam 3 Teaspoons of brown sugar Lemon juice 5 Dried Prunes 1/4 Cup of sliced walnuts 1/4 Cup of sliced almonds 1/3 Cup of raisins 2 Tablespoons of red wine
(Winter carp is a much finer type of fish than the ordinary American carp, and ,may be difficult to obtain, so an alternative is given.) Sauté the diced vegetables in the butter until the onions are a little soft, then add the next ten ingredients and simmer 5 minutes. Add the ginger bread or cookie crumbs, the jam and the browned flour. After you brown the flour in a skillet, add the sugar and then the butter. Add this to the sauce. Taste, and if the sauce needs it, ass a dash of lemon juice and sugar. Simmer for 10 minutes and then strain. Add the prunes and the fish and simmer for 15 or 20 minutes or until the fish is tender. Salmon may take longer if the piece is thick. Add the nuts, raisins and wine. When cold put into the icebox until the next day. When ready to serve, heat over a slow flame.