Poached Carp with Capers, Butter and Lemon Sauce

Name: Poached Carp with Capers, Butter and Lemon Sauce (Carpa al Vapore con Capperi, Burro e Limone)
Cuisine: Italian
Ingredients: 1 carp, weighing about 2 kg (4½ lb), scaled and filleted; 1 onion; 1 celery stick with leaves; 1 carrot; a few bay leaves; 100 g (3½ oz) unsalted butter, or 100 ml (3 fl oz) virgin olive oil; 100 g (3½ oz) unsalted butter, or 100 ml (3 fl oz) virgin olive oil; 25 g (1 oz) salted capers, prepared, finely chopped; juice and grated zest of 1 lemon; 2 tsp finely chopped fresh parsley; salt and pepper; salt and pepper

Carpa al Vapore con Capperi, Burro e Limone

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

Carp can be steamed or poached. I poach carp at home in a court-bouillon, which is easy, but if you are steaming, the cooking time will be a little longer. This is a lovely dish provided you appreciate the slightly muddy flavour of the fish.

Ingredients

1 carp, weighing about 2 kg (4½ lb), scaled and filleted
salt and pepper to taste</

Europe
Italy
Fish course
Pescatarian
Gluten-free

Method

Put the fish into a suitable pan, and cover with water. Remove the fish for the moment, and add the court-bouillon ingredients to the water. Bring to the boil, then lower the heat, add the fish, and simmer gently for 20 minutes. Set aside in the water.

For the sauce, melt the butter and add all the other ingredients. Heat up but do not fry.

Season to taste. If you want to