Carp is a favourite fish in Poland and is prepared in numerous ways. This dish is popular on Christmas Eve.
1 cleaned, filleted carp weighing about 900 g - 1.5kg (2 - 3 lb)
1 - 2 eggs, lightly beaten
Butter and oil for frying
cabbage and mushrooms polish style
450 g (1 lb) canned sauerkraut
60 - 90 g (2 - 3 oz) dried mushrooms
30 g (2 tbsps) butter or margarine
1 onion, thinly sliced or finely chopped
25 g (1 1/2 tbsps) flour
Salt and pepper
1. Cut the cleaned and scaled carp into even-sized portions and sprinkle lightly with salt. Leave to stand for half an hour. Skin, if desired.
2. Place the sauerkraut in a heavy-based saucepan and add 280 ml (1/2 pint) water. Bring to the boil and then allow to simmer until tender.
3. Place the mushrooms in a separate pan and add enough water to cover. Cook over gentle heat until softened. Slice the mushrooms and reserve them and their cooking liquid.
4. Melt the butter in a frying pan and, when foaming, add the onion. Cook in the butter until golden brown. Sprinkle over the flour and mix thoroughly.
5. When the sauerkraut is tender, strain the cooking liquid over the butter mixture. Stir very well and bring to the boil. Cook until thickened and add to the sauerkraut, along with the sliced mushrooms and their liquid. Stir thoroughly and set aside to keep warm.
6. Dredge the carp lightly with flour, shaking off theexcess.
7. Coat with beaten egg using a pastry brush, or dip the pieces into the egg using two forks.
8. Coat the fish with the crumbs, shaking off the excess. Heat the butter and oil together in a large frying pan until very hot. Place in the fish and cook on both sides until golden brown - about 5 minutes per side. Make sure the oil and butter come half way up the sides of the fish.
9. Drain fish on paper towels and serve immediately with the cabbage and mushrooms.
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