Carp Polish-Style

Ingredients

• 1 whole carp
• 50 grams onion, minced
• 25 grams shallots, minced
• 1 bundle bouquet garni (herb bundle)
• 1.5 liters red wine
• 0.5 liters fish stock (fond de poisson)
• 100 grams spiced bread (pain d'épice), cut into large dice
• 1 deciliter vinegar
• 50 grams sugar, caramelized to light amber
• 100 grams butter
• 1 pinch cayenne pepper
• 50 grams sliced almonds, lightly toasted

Instructions

1. Stuff the carp. Begin braising by marking it in a pot with the minced onion, minced shallots, and bouquet garni (herb bundle). Add the red wine and fish stock, along with the spiced bread (pain d'épice) cut into large dice. Braise gently over low heat until the fish is tender.
2. For the sauce: Dissolve the light amber caramelized sugar in the vinegar. Add the braising liquid passed through a sieve along with the aromatics and spiced bread—the bread provides the liaison that thickens the sauce. Reduce this mixture to 3 deciliters (about 1.25 cups).
3. Monte au beurre (finish with butter) by whisking in the butter off heat. Lift the flavor with a pinch of cayenne pepper. Complete the sauce with the sliced, lightly toasted almonds.