Carp In Red Wine Recipe
The taste of this very Carp In Red Wine recipe has played on my senses so much that I seldom consider any other recipe of Carp In Red Wine. Use the freshest of Seafood available to get a delicious Carp In Red Wine. You will definitely thank me for sharing this Carp In Red Wine.
Ingredients
1 five-pound carp, dressed
1 cup water
1 cup red wine
1 teaspoon salt
1 slice each lemon and orange
1 tablespoon chopped parsley
Pinch of marjoram
Pinch of thyme
2 medium onions, chopped
2 anchovy fillets, chopped
2 teaspoons flour
2 teaspoons butter
1 egg yolk, lightly beaten
Directions
1. Combine the carp head, water, wine, salt, fruit, parsley and herbs and simmer, uncovered, twenty minutes; strain.
2. Preheat oven to moderate (350° F.).
3. Place the onions in a foil-lined baking dish and place the fish on top. Add the seasoned wine and anchovies and bake, uncovered, until the fish flakes easily, about thirty-five minutes. Baste often with the pan liquid.
4. Transfer the fish to a hot platter. Strain the liquid and reheat. Stir in the flour creamed with the butter and boil one minute. Add a little of the hot mixture to the egg yolk, then return this to the sauce. Heat but do not boil. Adjust the seasonings and pour over the fish.
2. Preheat oven to moderate (350° F.).
3. Place the onions in a foil-lined baking dish and place the fish on top. Add the seasoned wine and anchovies and bake, uncovered, until the fish flakes easily, about thirty-five minutes. Baste often with the pan liquid.
4. Transfer the fish to a hot platter. Strain the liquid and reheat. Stir in the flour creamed with the butter and boil one minute. Add a little of the hot mixture to the egg yolk, then return this to the sauce. Heat but do not boil. Adjust the seasonings and pour over the fish.
