3 each to 4 pound, live if possible
1 carton blood, optional
1 wine vinegar
1 salt
1/2 cup butter
2 each rye bread heels, or equivalent crus, ts
2 each onons, sliced
2 tbsp minced parsley
1 each clove garlic, crushed
6 each to 8 peppercorns
1 pinch of powdered allspice
1 pinch of powdered cloves
1 pinch of thyme
1 each bay leaf
3 slice lemon
1 each to 2 cups dry red wine, as needed
Directions
Prepare fish as described above. Cut cleaned carp in portion size
pieces. Salt and let stand 30 minutes. Pat dry. Heat butter in a
skillet and when hot and bubbling, add fish and brown over moderate
heat, turning once or twice. Using a heavy, shallow casserole, add
cut up bread crusts, onion, parsley, garlic, herbs and lemon slices.
Place fish on top of vegetables. Add buttter in which fish was
browned, pouring it over fish. Add red wine. Cover pot, bring to a
boil, reduce heat and simmer slowly but steadily until fish is donw,
about 15 minutes. Baste fish several times as it cooks and add more
wine to pan if necessary. Remove cooked fish to a heated platter. Add
blood and vinegar to sauce if you are using it, or flavor with a dash
of wine vinegar or red wine. Strain sauce and heat but do not boil if
blood has been added. Pour over fish and serve. CARP IN RED WINE
Servings: 1 servings
Carp In Red Wine Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages
The History of Recipes
Experts have tracked the existence of recipes far back into ancient history, certainly as far back into recorded history as ancient Egypt, and possibly even further than that. Interesting though that is, sadly, these old records were just very basic hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to academics are a few stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of documents detailing recipes prepared by the Romans. He recounts how the meals of wealthy Romans were separated into starters, main meal and dessert, something we still use today. Additionally, he informs us how the cooks of his times made use of a wide range of herbs and spices, including a few that are still present in modern kitchens such as bay, fennel and parsley. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab countries, such as coriander, parsley, and rosemary. These new foods and tastes was responsible for an explosion in recipe publications, most of which are now in academic collections. The introduction of television gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Carp In Red Wine recipe.
