Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| Carp | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 each Red onions, minced
- 1/4 cup Wine vinegar
- 3/4 cup Water
- 1 1/2 cup Vegetable stock
- 2 each Ribs celery, minced
- 1 large Carrot, peeled, minced
- 1/2 large Lemon, seeded & sliced thin
- 2 tbsp +2 ts. sugar
- 4 Sprigs parsley tied into bundle with white cotton thread.
- 2 1/2 lbs Fresh carp, cut into 1 Slices
- Watercress sprigs
- =
Directions
Put onions, vinegar and ¼ c. water into 3-qt.
Dutch oven.
Bring to a boil.
Cook, uncovered, over med. heat until all liquid evaporates, stirring often.
Add remaining water, stock, celery, carrot, lemon, 2 tb. sugar, and parsley bundle.
Bring to boil.
Reduce heat to slow-boil and cook, uncovered, for 5 min. add fish.
Bring liquid to boil and baste fish several times.
Reduce heat to simmering.
Cover and cook for 30 min. uncover, raise heat slightly and slow-boil for 10 min. longer.
With slotted spatula, transfer slices to plate.
Discard skin.
Pull out bones, separating large chunks of flesh to make bones visible.
Spoon with a little of the hot poaching liquid.
Cover to keep warm.
Strain contents of pot thru a fine sieve.
Rinse out pot and fill with strained broth.
Stir in remaining sugar.
Bring to a boil over high heat; reduce until abt. ¾ c. remains.
Pour exuded liquid from fish into the pot.
To serve hot, portion individual servings onto warm plates and spoon with some of the poaching liquid.
To serve jelled, arrange fish in wide casserole in one layer.
Pour poaching liquid over it.
Cover tightly and chill overnight (poaching liquid will jell).
Cut into serving pcs.; garnish with watercress.
Yield: 4 servings as main course--6 as appetizer.
Serve with beet horseradish.