Carp in Court-Bouillon

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About



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.