English-style carp
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ingrediencie
to taste salt a little ground black pepper a little chopped parsley to taste carp liver 1000 g carp 100 g butter 2 dl beef soup 1 pk lemon 1 pk onion to taste anchovy paste 1 tbsp tomato puree a little mace 2 dl red wine 1/2 KL curry powder
procedure
1. Season the carp portions with salt and pepper, wrap with chopped green parsley and sauté in half the butter. While stewing, baste with beef soup and lemon juice. 2. In the other part of the butter, sauté separately the chopped onion, chopped green parsley, chopped carp liver, anchovy paste and tomato puree. 3. Season with grated mace, pour in wine and rub through a sieve. 4. Finally, add the curry and the juice from the steamed carp, heat and pour over the portions of carp spread out on the dish. Serve with toasted bread.
