Entree: Poland – Pomerania – Kaszubski Karp (Kashubian-style carp pan-fried and braised in a creamy onion-apple dill sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

- 4 carp portions, approx. 8 oz (225 g) each, skin-on and pin-boned if possible (total about 2 lb / 900 g)
- Salt and freshly ground black pepper to taste
- 1/2 cup (60 g) all-purpose flour for dredging
- 3 tbsp (45 ml) butter
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, thinly sliced — about 10 oz (285 g)
- 1 tart apple (such as Antonówka or Granny Smith), peeled, cored, and thinly sliced — about 6 oz (170 g)
- 1 cup (240 ml) fish or light vegetable stock, warmed
- 1 cup (240 ml) sour cream or 18%–22% śmietana
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) fresh dill, chopped
- 1 bay leaf
- 1/4 tsp (0.5 g) white pepper or to taste
- Optional: boiled small potatoes, for serving

Instructions

1. Season the carp portions on both sides with salt and pepper. Lightly dredge each piece in flour, shaking off excess.
2. In a large skillet over medium heat, melt 2 tbsp butter with the vegetable oil. Fry the carp portions skin-side down first until golden, about 3–4 minutes per side. Transfer the fish to a plate and keep warm.
3. In the same skillet add the remaining 1 tbsp butter. Sauté the sliced onions and apple with the bay leaf until the onions are soft and translucent, about 6–8 minutes, scraping up browned bits.
4. Pour in the warm stock and bring to a gentle simmer. Stir in the sour cream a few spoons at a time to temper it, then return to a low simmer until the sauce is slightly thickened, about 3–5 minutes. Remove the bay leaf.
5. Return the fried carp to the skillet, spooning sauce over the portions. Cover and simmer gently for 8–10 minutes until the fish is cooked through and infused with the sauce.
6. Finish with lemon juice, chopped dill, and white pepper; adjust seasoning with salt if needed. Serve immediately with boiled potatoes and spooned sauce.