Carpe à la Chambord from Plats du Jour by Patience Gray and Primrose Boyd
Freshwater fish are regarded with suspicion by English cooks, particularly those members of the carp family, ‘coarse’ fish like the common carp, bream, and tenc
Ingredients
- olive oil
- raw ham
- garlic clove
- bay leaf
- shallots
- onions
- carrots
- vegetables
- red wine
- truffles
- mushrooms
- herbs
- fat bacon
- fish
- milk
- lard
- salt
- egg yolks
- nutmeg
- pepper
- thyme
- shallot
- fine breadcrumbs
- parsley
- roes
- butter
- carp
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