Description
Fish poached in a sauce that’s a little sweet, a little sour, with a hint of earthy spices.
Ingredients
Scale
- 2 teaspoons brown sugar
- 2 tablespoons red wine
- 3 tablespoons raisins
- 1 1/2 tablespoons lemon juice
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup vegetable broth
- 1/3 cup gingerbread crumbs
- 1 teaspoon red wine vinegar
- 1/2 teaspoon honey
- pinch of ground ginger
- pinch of ground cinnamon
- 2 pounds carp or other white fish (1 kg)
Instructions
- Add the brown sugar to a small saucepan, heat on medium until the sugar melts. Add the red wine and raisins and cook for 30 more seconds. Add the lemon juice and cook until most of the liquid is dissolved, a minute or two. Set aside.
- In a medium pot or frying pan (one big enough to hold the fish), melt the butter over medium heat. Add the flour and whisk until smooth. Add the veggie broth and gingerbread crumbs. Whisk or blend until smooth and cook for 2 minutes or until slightly thickened.
- Add red wine vinegar, honey, and spices. Adjust seasonings as needed. Add fish in a single layer (you may need to poach more than one batch depending on the size of your pan and the fish) submerging in the sauce as much as possible. Cover the pan with a lid, simmer over medium heat for a few minutes, until the fish will flake or the internal temp is 145 F° or 63° C.
Notes
Some recipes will use rye bread crumbs rather than gingerbread crumbs.
Keywords: Fish in Old Polish Gray Sauce