Baked Carp

Name: Baked Carp (Carpe au four)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 6
Cuisine: French
Ingredients: Salt and pepper; Salt and pepper; 1 ¼ cups (300 ml) dry white wine; 3 ½ tablespoons (50 g) softened butter; 4 medium (100 g) button mushrooms; 1 small bunch parsley; 3 shallots; 3 ½ lb. (1.5 kg) carp

Carpe au four

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 5

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

3 ½ lb. (1.5 kg) carp
3 shallots
1

Fish course
Pescatarian
Gluten-free

Method

Ask the fish seller to scale and clean the carp.

Preheat the oven to 350°F (180°C).

Peel the shallots. Wash the parsley and remove its stems. Chop the shallots and the parsley separately. Cut any dirt off the stems of the mushrooms, carefully wash them and then slice th