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Post by Jaga on Dec 15, 2005 18:19:04 GMT -7
Quiz: What Fish is traditionally eaten on Christmas Eve in Poland?
This is one of the aspects of Christmas I miss themost.... I cannot buy it here
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Post by bescheid on Dec 15, 2005 18:51:25 GMT -7
Ooops, I think I know, it is not that different from North Germany.
I will wait on the others before mention.
Charles
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piwo
Citizen of the World
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Post by piwo on Dec 15, 2005 18:55:58 GMT -7
Well, my Czech brother in law, who speaks, reads, writes Polish, and lived right on the border (Hnojnik CZ) also kept many Polish traditions as well. They ate Carp on Christmas Eve, and he always rode on his bicycle to the store to pick up the two live carp they ordered, and kept them in the bathtub till it was "time".
So I'm going to guess carp, and hope that the border CZ and PL were the same.......
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nancy
European
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Post by nancy on Dec 15, 2005 19:52:38 GMT -7
They ate Carp on Christmas Eve, and he always rode on his bicycle to the store to pick up the two live carp they ordered, and kept them in the bathtub till it was "time". So I'm going to guess carp, Carp? That would be Karas .... my maternal grandfather's name. |
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Post by rdywenur on Dec 15, 2005 21:21:54 GMT -7
I believe carp is the correct answer too.
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Post by bescheid on Dec 16, 2005 8:57:59 GMT -7
Yep, carp.
Do you guys have the variety of blue carp in Poland?
Charles
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Post by Jaga on Dec 16, 2005 9:28:30 GMT -7
Charles,
the Germans also eat carp? I did not know it. Yes, Poles eat carp!!!!
Nancy,
is carp and karas the same?
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Post by suzanne on Dec 16, 2005 13:49:56 GMT -7
Charles, the Germans also eat carp? I did not know it. Yes, Poles eat carp!!!! Yes, carp is the traditional German Christmas Eve dish and New Year's Eve dish, too. The custom is for everyone to save one of the fish's scales, for good luck in the new year. (However, I don't know how you keep a fish scale from getting all smelly!  ) |
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Post by suzanne on Dec 16, 2005 13:51:26 GMT -7
Yep, carp. Do you guys have the variety of blue carp in Poland? Charles Charles, I don't know if the blue carp is a special variety, but in Germany, they have a way of preparing regular carp it with just a bit of vinegar that apparently makes it turn somewhat bluish. I've never tried this, but here's the recipe (scroll down to the bottom), if you're curious: www.germany-info.org/relaunch/info/publications/infocus/xmas2002/xmas_dining.html |
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Post by bescheid on Dec 16, 2005 17:42:12 GMT -7
Suzannem
Well, thank you for the recipe. I book marked it to add to some that I still have. I still have two cook books some where around the dust bins here. It is just a lot of trouble with the measurements.
You are correct on with the fish turning to the blue colour, it is from the vinegar when poached. usually served with horse radish, sweet whipped cream, boiled salt potatoes garnished with parsley,and butter.
I had more or less forgotten about it until Jaga introduced the subject.
Charles
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nancy
European
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Post by nancy on Dec 16, 2005 19:25:11 GMT -7
Nancy, is carp and karas the same? as far as I have learned, the Plish for carp is karas (accent on the s). In my dictionary karas is defined as "crusacian carp" My mother told me her name (Karas) meant "fish." So - is this all not true? What does "karas" mean to you? |
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Post by bescheid on Dec 17, 2005 8:32:30 GMT -7
Suzannem
I felt that some what yesterday, I was holding back on a return recipe for. It is just my cook books are not in English. Well, finally got it converted into American measurements. This recipe is very delicious and fairly simple. If a person is on a diet, best to forget it.. also, thanks for the url on receipes, those are good. I had forgotten about ones such as the Baked apple (Bratäpfel), those are really good in the winter.
I realize this is not for carp, for one thing, the fish market more or less just stares when this is asked for. But, Sturgen is usually available and is delicious. I like it as I am an old fish head any way, my wife will not come near it.
Sturgeon with Raisin Gravy
Gut sturgeon, remove scales, and wash well. Cut into chunks and boil until done in mixture of 8 cups vinegar and 4 cups of water. Remove fish from broth and keep warm in a steamer. Prepare a roux with 3 oz. of butter and 2 tbsp. of flour. Add 1 oz of currants, 1 1/2 oz. of raisins, 1 oz. of chopped almonds, a pinch of nutmeg, and 3 cups of white wine. Mix well and bring to a slow boil while stirring constantly for 10 minutes. Add lemon juice to taste, 4 egg yolks, and dash of sugar, and pour gravy over the sturgeon.
With the white wine, which ever is your taste. I like the Rhine Garden or Almaden as a left over glass to drink.
Charles
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