Roast Carp With Julienne Vegetables Recipe
Ingredients
| 3-lb (14-kg) carp, cleaned | ||
| Vinegar | ||
| Rosemary, thyme and parsley sprigs | ||
| Soy sauce | 2 Tablespoon | |
| Butter | 1/4 Cup (16 tbs), cut into pieces | |
| Garlic | 1 Clove (5gm), finley sliced | |
| Root ginger | 1/2 inch, sliced | |
| Carrots | 2 | |
| Cucumber | 1 | |
| Scallions | 4 | |
| Chicken stock | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Soak the carp in cold salted water for 30 minutes.
Preheat the oven to 375°F (100°C).
Rinse the fish in vinegar and water and dry on thick paper towels.
Rub the fish with plenty of salt and pepper.
Arrange a bed of herbs in a roasting pan and lay the carp on the herbs.
Sprinkle the soy sauce over the fish and cover with the butter, garlic and ginger.
Place a piece of greased waxed paper over the fish to prevent it from burning.
Roast for 30 to 40 minutes.
Meanwhile cut the carrots, cucumber and scallions into small julienne strips.
Put the vegetables into a saucepan, cover with salted water and simmer for 5 minutes.
Drain and set aside.
Arrange the fish on a serving dish and garnish with the vegetables.
Pour the stock into the roasting pan and bring to a boil.
Strain the sauce over the fish and serve immediately.
Preheat the oven to 375°F (100°C).
Rinse the fish in vinegar and water and dry on thick paper towels.
Rub the fish with plenty of salt and pepper.
Arrange a bed of herbs in a roasting pan and lay the carp on the herbs.
Sprinkle the soy sauce over the fish and cover with the butter, garlic and ginger.
Place a piece of greased waxed paper over the fish to prevent it from burning.
Roast for 30 to 40 minutes.
Meanwhile cut the carrots, cucumber and scallions into small julienne strips.
Put the vegetables into a saucepan, cover with salted water and simmer for 5 minutes.
Drain and set aside.
Arrange the fish on a serving dish and garnish with the vegetables.
Pour the stock into the roasting pan and bring to a boil.
Strain the sauce over the fish and serve immediately.
Chef
