Carp with Wine Butter

Name: Carp with Wine Butter
Yield: Serves 4 to 6
Ingredients: 2-3 tablespoons cognac; 4-6 tablespoons butter; ¼ pint beaujolais; 4 tablespoons finely chopped parsley; 1 carp (2-3 pounds), cooked in court-bouillon; grated rind of ¼ lemon; ¼ pound butter, diced; 1 tablespoon finely chopped shallots; salt and freshly ground black pepper; ½ teaspoon sugar

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 carp (2-3 pounds), cooked in court-bouillon
4-6 tablespoons

Fish course
Pescatarian
Gluten-free

Method

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.