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Kapr na černo
Carp in dark sweet-sour sauce
Kapr na černo: old Czech Christmas Eve carp in dark sweet-sour sauce
CzechBefore fried breaded carp took over the Czech Christmas Eve table, families in Bohemia served kapr na černo, 'black carp': fish simmered in a dark, glossy, sweet-sour sauce of root vegetables, gingerbread, prunes, nuts and dark beer. It is rich and spiced, closer to a medieval feast dish than to the modern menu, and served with bread dumplings or potatoes. This version uses a non-alcoholic dark malt drink so the sauce is alcohol-free; adults may use dark beer. Chef's tip: grate the gingerbread finely, so it melts into a smooth sauce rather than leaving soggy crumbs.
- Total time
- 105 min
- Difficulty
- hard
- Serves
- 4
Ingredients
For the sauce
- 2 tbsp sunflower oil
- 1 onionchopped
- 1 carrotchopped
- 3 ½ oz celeriacchopped
- 1 parsley root or parsnipchopped
- 1 bay leaf
- 1 ¼ cups water
- 2 tbsp red wine vinegar
- 2 ⅞ oz dark gingerbread (perník)finely grated
- 2 ⅞ oz pitted pruneschopped
- 1 ⅜ oz raisins
- 1 ⅜ oz walnutschopped
- 1 oz flaked almonds
- 1 tbsp sugar
- ½ lemonzest only
- 1 tsp salt
For the fish
- 1 ¾ lb carp fillets or steaks
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Method
0/6 doneStep 1: Fry 1 onion, 1 carrot, 3 ½ oz celeriac and 1 parsley root or parsnip in 2 tbsp sunflower oil over a medium heat for 10 minutes, until softened and browning.
10 minStep 2: Add 1 bay leaf, 4 allspice berries, 6 black peppercorns, 1 ½ cups non-alcoholic dark malt drink or dark beer, 1 ¼ cups water and 2 tbsp red wine vinegar and simmer for 20 minutes, until the vegetables are very soft.
20 minStep 3: Take out the bay and spices and blend the sauce until smooth. Return to the pan and whisk in 2 ⅞ oz dark gingerbread (perník); simmer for 5 minutes until thick and glossy.
5 minStep 4: Add 2 ⅞ oz pitted prunes, 1 ⅜ oz raisins, 1 ⅜ oz walnuts, 1 oz flaked almonds, 1 tbsp sugar, ½ lemon and 1 tsp salt. Taste: it should be sweet, sour and spiced in balance. Adjust with more vinegar or sugar.
Step 5: Lay 1 ¾ lb carp fillets or steaks in the sauce, spoon some over, cover and simmer very gently for 12–15 minutes, until the fish is opaque and flakes easily. A common mistake is letting the sauce boil, which breaks up the carp and catches on the base.
15 minStep 6: Serve with bread dumplings or boiled potatoes.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 36 g
- Carbs
- 52 g
- Fat
- 22 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kapr na černo take?
- About 105 minutes in total: 30 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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