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Carpe A L'Alsacienne

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Ingredients
  Carp 3 Pound, completely cleaned
  Lemon 1⁄2
  Sauerkraut 3 Cup (48 tbs)
  Butter 1 Tablespoon
  White wine/Chicken broth 1⁄2 Cup (8 tbs)
  Oysters 1 Dozen
  Sauce 4 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday

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