Carp Brussels Style
|Carp||2 Pound (1 Piece)|
|Pork rind slice||1 Small|
|Carrots||2 , sliced|
|Leek/1 medium sized onion, sliced||1|
|Stalk celery||1 , sliced|
|Beer||1 Cup (16 tbs)|
|Ground black pepper||To Taste|
|Pound cake slice||1|
|Powdered ginger||4 Teaspoon|
|Cornstarch||1 Tablespoon (Dissolved In 2 Tablespoons Cooking Liquid)|
Place the fish in just enough water to cover.
Add vinegar and let stand for 1 hour.
Drain the carp.
Place pork rind, carrots, leek, celery, thyme, bay leaf and parsley in a pan.
Place carp on top.
Pour in the beer and enough water to just cover the fish.
Sprinkle with salt, pepper, sugar and nutmeg.
Bring to a boil and immediately lower the heat.
Poach at a slow simmer for 30 minutes.
Carefully remove fish and place on a warm dish.
Remove pork rind, parsley and bay leaf.
Add the pound cake, honey and ginger and let the pound cake soak until saturated.
Strain and rub the Solids through a sieve.
Return the puree to the sauce.
Thicken the sauce with the cornstarch mixture.
Swirl in the butter.