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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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4.15769
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2479 Calories from Fat 928

% Daily Value*

Total Fat 103 g158.8%

Saturated Fat 25.5 g127.4%

Trans Fat 0 g

Cholesterol 1187.1 mg395.7%

Sodium 4737.8 mg197.4%

Total Carbohydrates 57 g19%

Dietary Fiber 15.3 g61.2%

Sugars 11.4 g

Protein 296 g592.3%

Vitamin A 52.9% Vitamin C 254.1%

Calcium 75.9% Iron 280.2%

*Based on a 2000 Calorie diet

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Carpe A L'Alsacienne Recipe