Carp with Wine Butter

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About



Cook carp in court-bouillon. Skin and trim carefully.

Place fish in a long oval ovenproof dish with a cover; heat butter until it just begins to turn colour and pour it over the fish. Heat cognac; sprinkle over fish and flame. Then baste fish with combined pan juices; cover and keep warm in a low oven.

Wine But