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Carpe à la Juive
Alsatian Jewish-Style Carp
A classic Alsatian Jewish Shabbat and Rosh Hashanah dish. Whole carp is gently poached in a flavorful court-bouillon, then chilled in the resulting gelatinous broth until set. The dish is served cold, allowing the natural collagen from the fish to create a delicate jelly, offering a unique sweet and sour flavor profile.
🧂 Ainekset
- 1 whole (approx. 1.5-2 kg / 3-4 lbs) Carp
- 3 Onions
- 2 Carrots
- 1 bunch Parsley
- 200 ml White wine(A dry Alsatian white wine like Riesling or Pinot Blanc is traditional.)
- 1 liter Water(Approximately, to cover the fish.)
- 2 tbsp Sugar(Granulated sugar.)
- to taste Salt(Kosher or sea salt.)
- 1 tsp Black peppercorns(Whole peppercorns.)
- 1 Bay leaf
👨🍳 Ohjeet
- 1
Prepare the carp: Rinse the cleaned carp under cold water and pat it dry. Using a sharp knife, cut the carp into thick steaks, about 2.5-3 cm (1-1.2 inches) thick. Lightly salt the carp steaks on all sides and set aside.
⏱️ 10 minutes - 2
Prepare the court-bouillon: In a large pot or Dutch oven that can comfortably hold the carp steaks and liquid, combine the chopped onions, carrots, parsley bunch, white wine, sugar, peppercorns, and bay leaf. Add approximately 1 liter of water, or enough to generously cover the fish later. Bring the mixture to a simmer over medium heat.
⏱️ 15 minutes - 3
Poach the carp: Carefully add the salted carp steaks to the simmering court-bouillon. Ensure the liquid covers the fish. Reduce the heat to low, cover the pot, and gently poach the carp. The liquid should barely bubble, not boil vigorously. Cook for approximately 20-25 minutes, or until the fish is opaque and flakes easily when tested with a fork. Avoid overcooking.
⏱️ 25 minutes - 4
Chill and set: Carefully remove the poached carp steaks from the court-bouillon using a slotted spoon and arrange them in a single layer in a shallow serving dish or individual bowls. Strain the court-bouillon through a fine-mesh sieve into a clean bowl, discarding the solids. Taste the strained liquid and adjust seasoning with salt and a touch more sugar if needed for a balanced sweet-sour flavor. Pour the warm, strained liquid over the carp steaks, ensuring they are fully submerged. Allow to cool to room temperature, then cover the dish tightly with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, until the liquid has set into a firm jelly.
⏱️ 8 hours (minimum) - 5
Serve: To serve, carefully unmold the carp and jelly onto a serving platter, or serve directly from the individual bowls. The jelly should be firm and hold its shape. Carpe à la Juive is traditionally served cold as a starter or main course.
💡 Ammattilaisvinkit
- ✓The key to this dish is the gelatinous sauce, which forms naturally from the collagen in the carp and the poaching liquid. Ensure the fish is fresh for the best results.
- ✓This dish is traditionally prepared for Shabbat and Rosh Hashanah, symbolizing abundance and a sweet new year.
- ✓Achieve the perfect sweet-sour balance by tasting and adjusting the seasoning of the poaching liquid before chilling.
- ✓For a clearer jelly, you can clarify the poaching liquid further by whisking in an egg white before straining, though this is an advanced technique.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add toasted slivered almonds to the serving dish before pouring over the jelly for added texture.
- Incorporate a handful of plump raisins into the poaching liquid during the last 10 minutes of cooking, or scatter them over the carp before chilling.