Jewish Poached Carp Easy Recipe.
Carp meat is off-white in color, with a dark midlateral strip that's often removed before cooking - it can infuse the meat with a strong, musky flavor. It is low in fat, firm in texture, and mild-though it can be muddy in flavor. The skin is edible but not particularly tasty. The flesh of the Common carp is dark and rich, Bighead carp have white and firm flesh. The Silver carp has a firm and white flesh, with free-floating bones, slightly translucent, and white and mild-tasting when cooked. Female carp flesh stays light and is softer and more delicate than male, and is usually preferred.
Carp, cooked, dry heat fillet (6oz. / 170g.) provide Calories: 275, Protein: 38.9g, Carbohydrate: 0.0g, Total Fat: 12.2g, Fiber: 0.0g. It is an excellent source of: Potassium (726mg), Selenium (27.5mcg), Vitamin B12 (2.5mcg), and Vitamin E (15.3 IU), good source of: Magnesium (64.6mg). 100 grams of cooked (dry heat) carp provides 0.797 grams of Omega-3 fatty acids derived from Eicosapentaenoic Acid (0.305g), Docosahexaenoic Acid (0.146g), and Alpha Lipoic Acid (0.346g).
Poached Carp Recipe - easy Jewish recipe how to poach carp with oil, onions, potato starch, clove garlic, white wine, fish stock or water, celery, parsley, and carrot.
- 2 pounds fresh Carp, cut into even slices
- 1/2 cup oil
- 2 small onions, sliced thin
- 1 tablespoon potato starch
- 1 clove garlic, crushed
- 1/4 cup white wine
- Fish stock or water
- 1 stalk celery
- 1 sprig parsley, chopped
- 1 small carrot, sliced
- Salt and pepper to taste
How to cook Easy Jewish Poached Carp:
- Place the fish in salt water and let it soak for 20 minutes. It will cut the fishy smell.
- Wash fish well, rinse and pat dry with paper towels.
- Cook the onion in 1/4 cup of oil until it is soft.
- Put the sliced carp on top of the onion and add the fish starch.
- Add the crushed garlic.
- Cover the carp slices with the wine and stock.
- Add celery, parsley and carrot, salt and pepper.
- Cook for 20 minutes.
The Easy Jewish Poached Carp is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Easy Jewish Poached Carp serves/makes: 6
Main Ingredient: Carp
Preparation Method: Poached/Simmered
How to clean a carp:
Because carp has large scales that are embedded in the skin, better to skin the fish. To remove skin, take a sharp knife and cut the skin off in strips, or dip fish in boiling water for 25 seconds, rub the skin off, and cool under running water.
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