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Carp As Served In Berry
1 Carp (abt 2 3/4 lbs)
1 teaspoon Butter
1 teaspoon Flour
12 small Onions
1 Garlic clove
1 Herb bouquet
(parsley, thyme, bay leaves)
2 cups Red wine
4 slices White bread
2 tablespoons Margarine
Salt -- to taste
Freshly-ground black pepper -- to taste
Peel and slice the onions. Peel and press the garlic. Prepare the herb bouquet.
Pour the wine in a large saucepan. Add the onion slices, the crushed garlic and the herb bouquet. Salt the preparation, and boil for 10 to 15 minutes. Set aside and cool.
Scale the carp, and rinse it thoroughly. Slit open its belly and pull out its intestines. Keep any roe or milt (eggs or sperm of female or male fish). Rinse once again. Place it on paper towel to absorb the water. Then cut it into fish steaks around 2 1/2 inches thick.
Place the fish steaks in the cooled wine. Pepper. Cover and cook 10 minutes. Add the roe, cover and cook another 5 to 10 minutes according to the size of the carp. Boil water in a sauce pan and place the serving platter on top of it. Once the carp is cooked, place the fish steaks as well as the roe on the serving platter, and cover.
Prepare a beurre manie by thoroughly mixing together a teaspoon of flour and a teaspoon of butter. Strain the cooking juice and add the beurre manie. Boil the sauce uncovered over low heat for 15 minutes, stirring frequently, so as to reduce the quantity of liquid and make it smooth and creamy.
At the same time, cut the bread slices into triangles. In a heavy sauce pan, heat 2 tablespoons of margarine. Then, brown the bread triangles on both sides so as to make croutons. Place the croutons around the carp and pour the sauce over it.
This recipe yields 4 servings.