Blackened Carp II

Posted on Jun 19th, 2024

by Joseph Bicknell

Categories:

Seafood Recipes

Last Updated on June 23, 2024

Steamed portions of carp in Vegetable Recipes, served in a sauce of Vegetable Recipes, coating, dried fruit, nuts and almonds.

Ingredients:

200 g of root Vegetable Recipes (carrots,parsley,celery) 100 g of dried plums 50 g chopped shelled almonds 50 g chopped walnuts 25 g raisins 10 pcs peppercorns 6 pcs of carp portions 6 pcs of allspice balls 3 pcs of cloves 2 pcs Lemon wheels and rind 2 pcs of onion 1 pc of apple leaf 4 tablespoons of beans 2 tablespoons butter 3 tsp dark cane sugar 750 ml vegetable stock 25 ml vinegar spike of thyme grated gingerbread salt

Procedure:

1. In a saucepan, saute cleaned, coarsely grated root Vegetable Recipes and peeled, finely chopped onions in melted butter
2. Add the sugar and let it caramelise, stirring constantly, then add the spices, lemon slices, fry for 1 minute, pour in the vinegar and let it evaporate
3. Finally, pour in the vegetable broth, simmer for 5 minutes and put the portions of cleaned and salted carp into the boiling sauce, simmer for 12-15 minutes, then take them out and add the sauce to the coating
4. Strain the sauce, add the cooked fruit and liquid and thicken with grated gingerbread
6. Before serving, steam the fish, pour the warm sauce over it and serve with potato cones.

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Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.