Citrus Carp Recipes

CITRUS CARP

Steps:

• Soak the orange peel in warm water for 20 minutes or until it is soft. Drain, and rinse the peel under running water. Squeeze out extra liquid. Chop the peel and set aside.
• Make 3 or 4 slashes on either side of the fish and rub the fish with salt. Sprinkle the fish on both sides with cornstarch.
• Heat oil in a frying pan or wok. When the oil is hot, deep fry the fish on both sides for approximately 4 to 6 minutes per side; both sides of the fish should be browned. Remove the fish from the pan and let it drain on paper towels
• Dispense of all but 2 tablespoons of the oil (leave that oil in the pan or wok). Bring the oil back to a high heat, mix in the orange peel, garlic, ginger, and green onions. Stir fry for 30 seconds. Add sherry, bean sauce, soy sauce, sugar and chicken stock. Mix well, then add the fish to the mixture. Cover and let cook for 8 minutes. Serve immediately.

SUNNY CITRUS CAKE

Steps:

• Preheat oven to 325°F. Invert the bottom of an 8-inch springform pan (to make it easier to slide the cake off the bottom) then lock on the sides of the pan. Lightly grease and flour the bottom and sides of the pan. Line the bottom of the pan with parchment paper.
• In a small bowl combine the flour, salt, baking powder and baking soda. Set aside.
• In a large mixing bowl combine the butter, lemon and orange zests and sugar. Beat on medium for several minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
• Add the eggs, one at a time and blend just until the yolk disappears. Scrape the sides and bottom of the bowl and blend again.
• In a measuring cup with a spout, combine the vanilla, sour cream, lemon juice and orange juice and stir to combine (the mixtures may seem curdled). Add ⅓ of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add ⅓ of the juice mixture and blend until smooth. Do not over beat. Repeat adding ½ of the remaining flour, then ½ of the remaining juice until both are incorporated. Add the last of the flour and juice and blend once more. Scrape the bottom and sides of the bowl and gently stir with a spatula once more.
• Pour the batter into the prepared pan and spread evenly. Bake in preheated oven for 50-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean. A few moist crumbs is okay - but no wet batter.
• Cool the cake on a wire rack for at least 30 minutes before removing the sides. Cool completely before glazing.
• Bring the water and sugar to a boil in a deep saucepan or skillet large enough to hold the sliced citrus in a single layer. Reduce the heat to maintain a low simmer. Add the sliced citrus and cook for 10-15 minutes, turning once or twice until tender, but not falling apart. Remove to a wire rack to cool. The remaining simple syrup can be refrigerated and used to sweeten smoothies, tea or cocktails.
• Combine the powdered sugar and lemon juice and whisk to combine. Add boiling water or additional sugar until you reach the desired pourable consistency. Drizzle over the cake and top with candied citrus if desired.

CARP FISH CAKES WITH CITRUS "TARTAR" SAUCE

Steps:

• Make sauce
• In medium bowl, stir together all ingredients. Cover and chill.
• Make fish cakes
• Line large baking sheet with waxed paper.
• Working in 2 batches, in food processor pulse carp until coarsely ground (do not purée to paste). Transfer to large bowl and add onion, cilantro, mayonnaise, egg, lemon juice, and orange juice. Mix gently until well blended, then add matzoh meal, salt, and pepper and mix gently until incorporated.
• Using wet hands, roll mixture into 1 1/4-inch-diameter balls and press into 1/2-inch-thick patties. Arrange on baking sheet with additional waxed paper between each layer of patties. Cover and refrigerate at least 1 hour and up to 4 hours.
• In large heavy skillet over high heat, heat 1/4 inch oil. Working in batches of 5 and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side. Drain on paper towels and sprinkle with sea salt while still hot. Serve warm with sauce.

CITRUS CARP

Steps:

• Soak the orange peel in warm water for 20 minutes or until it is soft. Drain, and rinse the peel under running water. Squeeze out extra liquid. Chop the peel and set aside.
• Make 3 or 4 slashes on either side of the fish and rub the fish with salt. Sprinkle the fish on both sides with cornstarch.
• Heat oil in a frying pan or wok. When the oil is hot, deep fry the fish on both sides for approximately 4 to 6 minutes per side; both sides of the fish should be browned. Remove the fish from the pan and let it drain on paper towels
• Dispense of all but 2 tablespoons of the oil (leave that oil in the pan or wok). Bring the oil back to a high heat, mix in the orange peel, garlic, ginger, and green onions. Stir fry for 30 seconds. Add sherry, bean sauce, soy sauce, sugar and chicken stock. Mix well, then add the fish to the mixture. Cover and let cook for 8 minutes. Serve immediately.