Carpe A L'Alsacienne
|Carp||3 Pound, completely cleaned|
|Sauerkraut||3 Cup (48 tbs)|
|White wine/Chicken broth||1⁄2 Cup (8 tbs)|
Rub fish with lemon after cleaning it with wet cloth.
Season on all sides.
Put sauerkraut well loosened in baker first.
Bury carp in it.
Dot with butter.
Moisten with wine.
Close and bake.
Remove from clay baker (beware of steam), fold in Mornay sauce with oysters.
Place under grill without lid long enough for the edges of the oysters to begin to curl.