A French twist on a Russian dish.
Carpe à la Juive - Russian Style
- 3 1/4 lbs Carp
- 2 medium Onions
- 2 1/2 cups Medium-dry White Wine
- 1 Thinly pared peel of 1 lemon
- 2 Bay Leaves
- 1 Sprig Thyme
- 1 Sprig Parsley
Have the carp cleaned and cut in slices, reserving the head. Put the onions on the bottom of the pan, placing the fish steaks, head, and tail on top. Pour in the wine and add the rest of the ingredients, adding water to cover the fish if necessary. Bring to boil, remove the scum, and then simmer gently for 2 hours or until the fish is tender. Cool and refrigerate.