Jewish Carp with Parsley Mousse and Caramelized Onions (Elegant Christmas Version) - photo 1
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Jewish Carp with Parsley Mousse and Caramelized Onions (Elegant Christmas Version)

Regional Cuisine for Christmas Eve Christmas Dishes Main dishes 150 min Medium 41 wyświetleń ~47.80 PLN - (0)
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Description

An elegant, seasonal take on the traditional Christmas carp in the Jewish style — fried carp fillet served on a velvety puree of parsley root and potato, drizzled with a sweet and sour sauce made from onions, raisins, and almonds. The dish combines contrasting classic flavors: the tenderness of the fish, the sweetness of the raisins, the crunch of toasted almonds, and a fresh hint of lemon and parsley. This exquisite regional dish with elements of Jewish cuisine is perfect for a festive Christmas Eve — it looks great on the plate and will delight guests with both its taste and elegant presentation.

Ingredients Used

Ingredients (21)

Servings:
4
  • Carp fillet 800 g
  • Onion 2 szt. (~300 g)
  • Raisins 60 g
  • Blanched almonds 60 g
  • Sugar 20 g
  • White wine vinegar 30 ml
  • Wheat flour 40 g
  • Rapeseed oil 45 g
  • Butter 30 g
  • Parsley root 4 szt. (~400 g)
  • Potatoes 2 szt. (~300 g)
  • Milk 100 ml
  • Lemon juice 30 ml
  • Grated horseradish 50 g
  • Chicken egg 1 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Pestki granatu 50 g
  • Pine nuts 30 g
  • Dry white wine 60 ml
💰 Szacowany koszt dania: ~47.80 PLN (11.95 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Sweet and sour sauce

1

Soak the raisins: place the raisins in a small bowl and cover them with 60 ml of warm white wine or (if you are omitting the wine) warm water. Let them sit for 15-20 minutes until they swell. After soaking, keep the liquid from the bowl — you will use it later for the sauce.

Ingredients: Raisins, Dry white wine
Use a small ceramic bowl. If the raisins are hard, extend the soaking time to 30 minutes. Soaking in wine will add flavor, but it is optional.
2

Sauté the onion until caramelized: peel the onion and cut it into thin feathers (tomatoes into half-moons). Heat a 24-28 cm skillet over medium heat, add 15 g of butter. Add the onion and sauté, stirring with a wooden spoon, for 12-15 minutes until the onion softens and begins to turn golden brown. Finally, add 20 g of sugar and sauté for another 2-3 minutes until the sugar dissolves and the onion becomes lightly caramelized.

Ingredients: Onion, Butter, Sugar
Use a wide pan so the onion caramelizes evenly. Stir often to avoid burning — burning will give a bitter taste. If the onion starts to stick, add a tablespoon of water.
3

Add raisins and almonds: to the caramelized onions, add the drained raisins and 40 g of chopped almonds. Pour in 30 ml of wine vinegar and 2-3 tablespoons (30-45 ml) of the soaking liquid from the raisins or wine. Bring to a gentle boil, reduce the heat, and cook for 5-7 minutes until the flavors meld and the sauce thickens slightly. Taste and season with 3 g of salt and 1 g of pepper to taste.

Ingredients: Raisins, Blanched almonds, White wine vinegar, Sugar, Salt, Black pepper, Dry white wine
While the sauce is cooking, stir gently so that the almonds do not brown too much. The sauce should be shiny and slightly thick — if it is too runny, cook for another 1-2 minutes.

Parsley and Potato Purée

4

Peel the parsley root and cut it into pieces. Peel the potatoes and cut them into even pieces. Place the vegetables in a large pot, cover with cold water so that they are submerged by about 2 cm, and add 3 g of salt. Bring to a boil over high heat, then reduce the heat and cook for 20-25 minutes until the vegetables are tender (you can check with a fork — the fork should go in easily).

Ingredients: Parsley root, Potatoes, Salt
Use a large pot with a lid. Start with cold water so they cook evenly. Check the softness with a fork in the largest piece; when it crushes easily, they are ready.
5

Drain the vegetables in a colander and steam for 1-2 minutes. Transfer to a wide bowl or pot. Add 30 g of butter and 100 ml of warmed milk, then mash with a potato masher or blend with an immersion blender until smooth. Adjust the consistency: if the puree is too thick, add 1 tablespoon (15 ml) of warm milk at a time until you achieve a silky texture. Season to taste with 1-2 g of salt and 5-10 ml of lemon juice.

Ingredients: Butter, Milk, Lemon juice, Salt
Use a masher or an immersion blender (hand blender). Do not blend too long with a high-speed blender — this may lead to a gummy texture. The puree is ready when it is smooth, creamy, and holds its shape when spooned.

Preparation of carp

6

Prepare the fillets: pat the carp fillets dry with a paper towel. Cut into 4 portions of about 200 g each (if they are already portioned, skip cutting). Sprinkle 3 g of salt and 1 g of pepper on both sides, and set aside for 5-10 minutes to allow the spices to absorb.

Ingredients: Carp fillet, Salt, Black pepper
Use a sharp knife and a cutting board. Drying is key for the flour to adhere evenly. Do not salt too early — salt draws out moisture, which can hinder achieving a crispy crust.
7

Breading: spread 40 g of flour on a plate. In a bowl, beat 60 g of egg with a fork. Coat each fillet first in the flour (shake off the excess), then in the egg, so that a thin, even layer forms.

Ingredients: Wheat flour, Chicken egg
Use a flat plate and a small bowl for the egg. Shake off the excess flour with your fingers — a thick layer will burn while frying.
8

Frying the fish: heat a large skillet (24-28 cm) over medium-high heat. Pour in 30 g of rapeseed oil and add 15 g of butter. When the butter stops foaming vigorously and starts to foam lightly, place the fillets skin-side down (if they have skin). Fry the first side for 3-4 minutes without moving the fillet, until a golden, crispy crust forms. Gently flip with a spatula and fry the second side for another 3-4 minutes. The fish is ready when the flesh is opaque, easily flakes with a fork, and reaches an internal temperature of about 63°C.

Ingredients: Carp fillet, Rapeseed oil, Butter
Use a non-stick skillet or cast iron. Use a wide spatula for flipping. Do not move the fillet during the first few minutes of frying — let the skin brown. If you have a kitchen thermometer, use it to check for 63°C in the thickest part of the fillet.

Assembly and decoration

9

Heat the sauce for another 1-2 minutes until it is hot and glossy. If the sauce is too sour, add a little (5-10 g) sugar. Warm the puree (if it has cooled) over low heat, stirring to make it silky.

Ingredients: Blanched almonds, Sugar, Wheat flour
Use the same frying pan — after a quick degreasing, you can deglaze it (wipe with a paper towel) and heat the sauce to gather the flavors from the bottom. Be careful not to boil the puree; it should be hot and creamy.
10

Plating: on a heated plate, place 1 portion of puree (200 g) using a spoon, shaping a gentle indentation in the center. Place the carp fillet on the puree. Generously drizzle the fillet with hot sauce made from onions, raisins, and almonds. Garnish with toasted almonds (a few whole or coarsely chopped), chopped parsley, and optionally pomegranate seeds and a few toasted pine nuts.

Ingredients: Milk, Parsley root, Potatoes, Carp fillet, Raisins, Blanched almonds, Parsley, Pestki granatu, Pine nuts, Grated horseradish
Use a wide serving plate (diameter 24-28 cm). Spoon the sauce just before serving to maintain the contrast in temperatures. Additionally, you can add 1-2 teaspoons of horseradish next to the portion for guests who enjoy spicier flavors.
11

Final drizzle and serving: just before serving, drizzle the fillet with a bit of freshly squeezed lemon juice (about 5-10 ml per serving) — it will enhance the flavors and add freshness. Serve immediately to keep the skin crispy.

Ingredients: Lemon juice
A squeeze of lemon at the end intensifies the aroma of the fish. Serve the dish immediately — preferably within 10 minutes of frying, to maintain temperature and texture.

Fun Fact

💡

Carp in Jewish style is a dish from the Jewish-Polish tradition that has become a staple of Polish Christmas Eve dinners — it combines sweet and sour notes from Jewish cuisine with the local tradition of serving Christmas fish.

Best for

Wigilia Sylwester Uroczysta kolacja rodzinne

Tips

🍽️ Serving

Serve the dish on white, flat plates to highlight the contrast of colors: creamy puree, golden fish, brown-gold sauce, and red pomegranate seeds. A light, dry white tea or a glass of dry, chilled white wine pairs well with this. Prepare horseradish in a separate bowl for those who enjoy spicier flavors.

🥡 Storage

Best consumed immediately. Leftovers (without the puree or with the puree and sauce stored separately) can be kept in the fridge for up to 24 hours in an airtight container. Reheat briefly in a pan over low heat, covered — add a drop of water to prevent the fish from drying out. The puree can be gently reheated in a pot with a little milk.

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