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4 to 6
Medium
Published 1965
Prepare court-bouillon as directed. Strain and cool.
Put carp in strained court-bouillon and bring gently to a boil; lower heat and simmer fish until flesh flakes easily with a fork. Remove carp carefully from court-bouillon; drain; skin and trim. Serve immediately with melted butter flavoured to taste with lemon juice. Garnish with boiled new potatoes.