Kapr s černou omáčkou a perníkovým knedlíkem (Carp with black sauce and gingerbread dumplings)

Fish consumption in the Czech Republic is not huge, but carp is fairly popular and this rather gingery recipe is often served on Christmas Eve. You will need dariole moulds, or mugs, for the dumplings

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

For the dumplings

• 3 egg separated
• 80g ginger, grated
• 250 ml milk
• 200g flour
• 3 bread rolls, diced
• Salt

For the carp

• 50g butter
• 1 onion, sliced
• 2 carrots, sliced
• 2 small parsnips, diced
• ¼ small celeriac, diced
• Juice of 1 lemon
• 50ml red wine vinegar
• 175ml brown ale (something like Newcastle Brown in the UK)
• 8 whole black peppercorns
• ½ teaspoon ground allspice
• 1 bay leaf
• ¼ teaspoon dried thyme
• 2cm piece of ginger, grated - no need to peel
• 1 strip lemon peel
• 3 slices dark pumpernickel, blitzed into crumbs
• 2 tablespoons flour
• 1 tablespoon dark sugar
• 40g raisins
• 6 ready to eat prunes
• 1 tablespoon almonds, chopped
• 1 tablespoon hazelnuts, chopped
• 4 thick carp steaks
• Seasoning
• Chives, snipped

Method

For the dumplings

1. Whisk the egg whites until stiff
2. Mix together the egg yolks, ginger, milk, flour, bread rolls and a little salt.
3. Carefully fold the egg whites into the mixture
4. Divide the mixture into greased dariole moulds or even mugs
5. Place the mugs in a large wide pan and add water so that it come up to about two-thirds of the sides of the moulds or mugs.
6. Simmer for about 20 minutes or until cooked
7. You can use a skewer to test this, in the same manner as you would for cakes - it must come out clean

For the carp

1. Melt half of the butter in a flameproof casserole
2. Add the onion and sauté for 2-3 minutes
3. Add the carrots, parsnips and celeriac and sauté for a further 5 minutes
4. Stir in the lemon juice, red wine vinegar and brown ale.
5. Add just enough water to cover
6. To a bowl, add the peppercorns, allspice, bay, thyme, ginger, lemon peel and a little salt and pepper
7. Stir in the pumpernickel crumbs, mix well and add to the vegetables
8. Simmer for 15 minutes
9. Meanwhile, melt the remaining butter in a small pan and sprinkle in the flour
10. Cook gently for about 4 minutes and then add the sugar
11. Cook for a further 2-3 minutes until the sugar caramelises
12. Gradually ladle all of the stock from the casserole into the flour mixture
13. Stir well and then pour back into the vegetables
14. Add the raisins, prunes and nuts.
15. Adjust seasoning
16. Place the carp steaks in top of the vegetables and cook for 12-15 minutes
17. To serve, arrange the fish on dishes, strain the vegetable mixture and ladle it around the fish
18. Reduce the sauce by boiling quickly and pour over the vegetables
19. Garnish the fish with the chives and serve with the gingerbread dumplings

Variations

Carp isn't too easy to get in the UK, so you could use sea bream instead

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