Poached Carp

Authentic Poached Carp Recipe from Romania with Potatoes and Lemon Juice

Region / culture: Romania | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Poached carp is a traditional dish that is popular in many Eastern European countries. This recipe involves cooking the carp in a flavorful broth with vegetables and then serving it with a tangy lemon and oil dressing. It is a delicious and healthy way to enjoy this freshwater fish.

History

The tradition of poaching fish dates back centuries, with many cultures around the world using this method to cook their seafood. In Eastern Europe, carp is a popular fish that is often poached and served with vegetables and a light dressing. This recipe has been passed down through generations and is a staple in many households.

Ingredients

2 lb (1 kg) carp
1 onion
1 carrot
1 parsley root
2 – 3 pepper berries
1 bay leaf
2 tbsp lemon juice
2 tbsp oil
2 – 3 potatoes
salt

How to prepare

Clean and wash the [ingredient], then sprinkle with salt and let it sit for 10–15 minutes.
In the meantime, bring 1 qt / 1 liter of water to a boil in a pot and add the vegetables along with some salt, pepper, and a bay leaf.
Allow the vegetables to boil until they become tender.
Remove the pot from heat, add the quartered potatoes, and let them boil for a few minutes.
Next, add the [ingredient] pieces.
Cover the pot and let everything simmer until the [ingredient] and potatoes are fully cooked.
After the mixture has cooled off, remove it from the pot and place it in the center of a platter, surrounded by the vegetables and potatoes.
In a separate bowl, combine the oil, lemon juice, and 2–3 tbsp of the poaching liquid. Pour this mixture over the [ingredient] and vegetables.
Finally, sprinkle some chopped parsley on top of the dish.

Variations

Add some herbs like dill or tarragon to the poaching liquid for extra flavor.
You can also add some white wine to the broth for a different twist.

Cooking Tips & Tricks

Make sure to clean the carp thoroughly before cooking to remove any impurities.

- Let the carp sit with salt for a few minutes to help enhance the flavor.

- Be sure to simmer the fish gently to prevent it from falling apart.

- The lemon and oil dressing adds a refreshing touch to the dish, so don't skip this step.

Serving Suggestions

Serve the poached carp with a side of crusty bread or boiled potatoes.

- A simple green salad or steamed vegetables would also complement this dish well.

Cooking Techniques

Poaching is a gentle cooking method that involves simmering the fish in a flavorful liquid. It helps to keep the fish moist and tender.

Ingredient Substitutions

If you can't find carp, you can use another firm white fish like cod or haddock.

Make Ahead Tips

You can prepare the poaching liquid and vegetables ahead of time and then add the fish when you are ready to cook.

Presentation Ideas

Arrange the poached carp on a platter with the vegetables and drizzle the lemon and oil dressing over the top. Garnish with fresh herbs for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine like Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan on the stove.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

15g per serving

Fats

10g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamins A, C, and K, as well as minerals like potassium and magnesium.

Alergens

This recipe contains fish and may not be suitable for those with seafood allergies.

Summary

This dish is a good source of protein and healthy fats, while also providing essential vitamins and minerals.

Summary

Poached carp is a delicious and healthy dish that is perfect for a special dinner or a family meal. With its flavorful broth and tender fish, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Poached Carp. It was many years ago when I was just a young girl, eager to learn everything I could about cooking from my mother and grandmother. We lived in a small village by the lake, where fishing was a way of life for many of the villagers.

One day, as I was walking by the lake, I saw a group of fishermen hauling in their catch of the day. Amongst the fish they had caught was a beautiful, shimmering carp. I had never tried carp before, but I had heard that it was a delicacy in many parts of the world. Intrigued, I approached one of the fishermen and asked him how he liked to cook his carp.

He smiled and told me that his grandmother had taught him a special recipe for poached carp that was passed down through their family for generations. He described how the fish was gently poached in a fragrant broth of herbs and spices, resulting in tender, flavorful meat that practically melted in your mouth. My mouth watered just thinking about it.

I begged the fisherman to share the recipe with me, and after some hesitation, he finally agreed. He wrote it down for me on a scrap of paper, cautioning me to follow the instructions carefully and to use only the freshest ingredients. I thanked him profusely and hurried back home to try out the recipe for myself.

I gathered all the necessary ingredients - a fresh carp from the lake, some aromatic herbs and spices, and a pot of clear, cool water. I carefully followed the instructions the fisherman had given me, poaching the fish until it was tender and flaky. The aroma that filled my kitchen was intoxicating, and I knew that I had stumbled upon something truly special.

As I sat down to enjoy my first taste of poached carp, I was transported to another world. The delicate flavors of the fish mingled with the rich broth, creating a dish that was both comforting and elegant. I could see why this recipe had been cherished by generations of fishermen and their families.

From that day on, poached carp became a staple in my cooking repertoire. I shared the recipe with my mother and grandmother, who were equally impressed by its simplicity and deliciousness. They, in turn, shared it with their friends and neighbors, and soon the recipe for poached carp spread throughout the village.

Over the years, I have made some tweaks and additions to the original recipe, adding my own personal touch to make it truly my own. I have experimented with different herbs and spices, different cooking techniques, and even different types of fish. But no matter how much I have played around with the recipe, the essence of it remains the same - a dish that is both humble and extraordinary, comforting and exotic.

Now, as I sit in my kitchen, surrounded by the aroma of simmering broth and fresh herbs, I can't help but feel a sense of gratitude for that chance encounter by the lake all those years ago. It was the beginning of a culinary journey that has brought me joy, inspiration, and a deep appreciation for the art of cooking.

And so, as I take my first bite of tender, flaky poached carp, I raise my glass to the fishermen who shared their family recipe with me, to my mother and grandmother who passed down their knowledge and passion for cooking, and to the simple pleasures of a well-cooked meal that can bring people together and create lasting memories. Cheers to poached carp, a dish that will always hold a special place in my heart.