Name: Carpe à la Boulangère (Carp with potatoes & herbs)
Yield: Serves 4
Cuisine: French
Ingredients: 400 g/14 oz potatoes, very thinly sliced; 1 carp, about 800 g/1¾ lb, or 2 smaller fish; 100 g/4 oz onions, very thinly sliced; 3 bay leaves; salt and freshly ground pepper; 1 sprig of thyme; 50 g/2 oz butter, diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

1 carp, about 800 g/1¾ lb, or 2 smaller fish

Method

Preheat the oven to 180°C/350°F/gas 4. Gut and scale the carp and rinse under cold water. Cut 3 deep slashes in each side of the fish and insert the bay leaves into the slashes on one side. Place the thyme into the cavity and set aside. Mix the potatoes and onions in a bowl. Season wit

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Ingredients

Method

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