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Carp Brussels Style

  Carp 2 Pound (1 Piece)
  Vinegar 6 Tablespoon
  Pork rind slice 1 Small
  Carrots 2 , sliced
  Leek/1 medium sized onion, sliced 1
  Stalk celery 1 , sliced
  Thyme 1⁄4 Teaspoon
  Bay leaf 1
  Parsley sprigs 1
  Beer 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Ground black pepper To Taste
  Sugar 2 Teaspoon
  Nutmeg 1 Dash
  Pound cake slice 1
  Honey 2 Teaspoon
  Powdered ginger 4 Teaspoon
  Cornstarch 1 Tablespoon (Dissolved In 2 Tablespoons Cooking Liquid)
  Butter 3 Tablespoon

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.

Recipe Summary

Side Dish

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Carp Brussels Style Recipe