Carp with Wine Butter from The Robert Carrier Cookbook by Robert Carrier
Cook carp in court-bouillon. Skin and trim carefully. Place fish in a long oval ovenproof dish with a cover; heat butter until it just begins to turn colour and pour it over the fish. Heat cognac; ...
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Ingredients
- salt and freshly ground black pepper
- 2-3 tablespoons cognac
- 1 tablespoon finely chopped shallots
- ¼ pint beaujolais
- 4 tablespoons finely chopped parsley
- 4-6 tablespoons butter
- 1 carp (2-3 pounds), cooked in court-bouillon
- ½ teaspoon sugar
- grated rind of ¼ lemon
- ¼ pound butter, diced
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