Savory Poached Carp

Ingredients

 * 2 	each  	red onions, minced
 * 1/4 	cup 	wine vinegar
 * 3/4 	cup 	water
 * 1 1/2 	cup 	vegetable stock
 * 2 	each 	Ribs celery, minced
 * 1 	large 	carrot, peeled, minced
 * 1/2 	large 	lemon, seeded & sliced thin
 * 2 	tbsp 	+2 ts. Sugar
 * 4 		Sprigs parsley tied into bundle with white cotton thread.
 * 2 1/2 lbs 	Fresh Carp, cut into 1 Slices
 * Watercress sprigs

Directions
Put onions, vinegar and ¼ c. water into 3-qt. Dutch oven. Bring to a boil. Cook, uncovered, over med. heat until all liquid evaporates, stirring often. Add remaining water, stock, celery, carrot, lemon, 2 tb. Sugar, and parsley bundle. Bring to boil. Reduce heat to slow-boil and cook, uncovered, for 5 min. add fish. Bring liquid to boil and baste fish several times. Reduce heat to simmering. Cover and cook for 30 min. uncover, raise heat slightly and slow-boil for 10 min. longer. With slotted spatula, transfer slices to plate. Discard skin. Pull out bones, separating large chunks of flesh to make bones visible. Spoon with a little of the hot poaching liquid. Cover to keep warm. Strain contents of pot thru a fine sieve. Rinse out pot and fill with strained broth.<BR> Stir in remaining Sugar.<BR> Bring to a boil over high heat; reduce until abt. ¾ c. remains.<BR> Pour exuded liquid from fish into the pot.<BR> To serve hot, portion individual servings onto warm plates and spoon with some of the poaching liquid.<BR> To serve jelled, arrange fish in wide casserole in one layer.<BR> Pour poaching liquid over it.<BR> Cover tightly and chill overnight (poaching liquid will jell).<BR> Cut into serving pcs.; garnish with watercress.<BR> Yield: 4 servings as main course—6 as appetizer.<BR> Serve with beet horseradish.