Carp Brussels Style Recipe
Ingredients
| 1 (2 pound) carp | ||
| Vinegar | 6 Tablespoon | |
| Pork rind | 1 Small | |
| Carrots | 2 , sliced | |
| 1 leek or 1 medium sized onion, sliced | ||
| Stalk celery | 1 , sliced | |
| Thyme | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Parsley sprigs | 1 | |
| Beer | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| black pepper | 1 | |
| Sugar | 2 Teaspoon | |
| Dash of nutmeg | ||
| Cake | 1 Pound | |
| Honey | 2 Teaspoon | |
| Powdered ginger | 4 Teaspoon | |
| 1 tablespoon cornstarch dissolved in 2 tablespoons cooking liquid | ||
| Butter | 3 Tablespoon | |
Directions
Place the fish in just enough water to cover.
Add vinegar and let stand for 1 hour.
Drain the carp.
Place pork rind, carrots, leek, celery, thyme, bay leaf and parsley in a pan.
Place carp on top.
Pour in the beer and enough water to just cover the fish.
Sprinkle with salt, pepper, sugar and nutmeg.
Bring to a boil and immediately lower the heat.
Poach at a slow simmer for 30 minutes.
Carefully remove fish and place on a warm dish.
Remove pork rind, parsley and bay leaf.
Add the pound cake, honey and ginger and let the pound cake soak until saturated.
Strain and rub the Solids through a sieve.
Return the puree to the sauce.
Thicken the sauce with the cornstarch mixture.
Swirl in the butter.
Add vinegar and let stand for 1 hour.
Drain the carp.
Place pork rind, carrots, leek, celery, thyme, bay leaf and parsley in a pan.
Place carp on top.
Pour in the beer and enough water to just cover the fish.
Sprinkle with salt, pepper, sugar and nutmeg.
Bring to a boil and immediately lower the heat.
Poach at a slow simmer for 30 minutes.
Carefully remove fish and place on a warm dish.
Remove pork rind, parsley and bay leaf.
Add the pound cake, honey and ginger and let the pound cake soak until saturated.
Strain and rub the Solids through a sieve.
Return the puree to the sauce.
Thicken the sauce with the cornstarch mixture.
Swirl in the butter.
Chef
