Page 18 - CMA PROfiles Winter 2015

SHOPCHEF

Recipes from Our Round Table

The Best Carp Recipe Ever

by Joe Knobbe
nyone who knows me well is well aware that eating and catching
fish – commonly known as “fishing” – are not two things that oc-
A cupy my time. That said, I have a very good friend of mine who
fishes quite regularly, and one evening we were having a few beers
when he related this story to me that happened to him a few years
back. I personally thought it was pretty funny and warranted sharing
with you as this issue’s Shop Chef recipe.

My favorite funny carp story is the time I had a nine hour fight with
a 9 lb. carp. This happened back during my Chain-o-Lakes days. I
had just finished casting out my lines and set all my rods in there rod
holders when my ugly, fresh-from-the-Walmart stick combo (I have
always been a real cheapo) jolted from its holder. Even though I was
only three feet away, I never even had a chance to grab it before it hit
the water.
The Best Carp Recipe Ever!
I was pretty bummed out about losing my new rod, but borrowed a
rod from a buddy and continued to fish on. Roughly nine hours later,
I decided to reel and re-bait; somehow I managed to haul in a giant Ingredients
bird’s nest of line.
• 3 carp (about 5 lbs.)
I started dragging the tangled up line out of the water and low and • 5 tbsp. butter, melted
behold I was happy to find my new rod at the end of the line, but • 1 bottle very cheap white wine
there was an even bigger surprise when I felt a sudden tug on the • Parsley
other end of the line and I realized I still had a fish on. I started • Lemon slices
pulling in the line hand over hand, by the time I got the fish to the • 12x2x4-in. plank
bank my hands where cut to shreds but after nine hours, I was
happy to land my trophy. Instructions

So then – here you have it… The. Best. Carp. Recipe. Ever! 1. Clean the fish nicely. Let it dry for two days in the sun.
2. Nail the fish to an Alder or Cedar pine board, cover with salt,
and after standing for two days cover with butter and put in
the smoker and bake slowly for six hours.

3. While the carp is in the smoker, drink the very cheap bottle of
white wine.

4. Remove plank and carp from smoker, pull the nails out,
throw the carp away and eat the nails and board after you’ve
garnished them with parsley and lemon – this is clearly the
best part of the fish.

Enjoy!
Serves: 0

Calories: (depends on if you drank the white wine)

18 PROFILES • Volume 15 • Issue 1, 2015 • www.cabinetmakers.org