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Jellied Carp

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Ingredients
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Directions

This is one of the best methods of cooking young carp; each weighing not more than 1 lb.
Cut the carp in slices.
Put 2 tablespoonfuls of oil in a pan and heat thoroughly, then add a handful of chopped parsley and of chervil, mixed.
Then, a few seconds later, put in the pieces of carp.
Just barely cover with water, adding salt, pepper, bunch of mixed herbs and garlic.
Boil rapidly for 10 minutes; then put the fish in a serving dish —traditionally an earthenware pot—completely covering them with the liquor.
Put the pot in the refrigerator; the liquor will set into a jelly.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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