one and then continue stirring for two minutes.
Cool and
Season the inside of the carp with salt and place in
nough water to cover the carp to a boil. Add the
Bring vinegar and 2 cups water to a boil and pour over carp. Set aside to infuse for 5-10 mins. Bring a large pot of salted water to a boil with bay leaves and peppercorns. Add carp and simmer over low heat for about 30 mins.
Meanwhile, cook potatoes in boiling salted water for about 20 mins. Drain and sprinkle with parsley.
To serve, whip heavy cream and season with horseradish. Drain carp and place on a warm plate. Serve with potatoes and horseradish cream garnished with dill and lemon wedges.
Heat vinegar then pour over carp (the skin will turn blue). Bring salted water to a boil and carefully add carp pieces. Simmer over low heat for about 15 mins.
For zucchini and carrot butter, heat butter in a saucepan and saute diced carrots and zucchini for about 5 mins. Set aside.
For horseradish cream, whip cream until stiff, fold in horseradish then season with lemon juice and add lemon slices. Set aside.
Drain carp, arrange on plates and drizzle with butter. Garnish with horseradish cream and sprinkle with chopped dill.
Rub the carp with salt. Heat 1 tbsp
arge saucepan. Cover and cook for about 15 mins, then pour
Add the carp and cook over a medium heat for 8 minutes
f water. Cover and simmer for about 15 mins over a
Boil ingredients for 5 minutes.
Cool and store until ready to knead onto the hook.
Use a 12-inch pine board, cleaned well.
Butter the board all over.
Clean carp and place on board.
Add salt, pepper, bay leaf, parsley and thyme to taste.
Bake at 350\u00b0 for 1 hour.
When done to a golden brown, remove from oven.
Carefully remove carp from board.
Throw the carp away and eat the board.
Clean the carp (optional).
Nail carp to wooden shingle. Place in preheated oven at 350\u00b0 for approximately 1/2 hour. Remove fixins' from oven.
Throw away carp and eat shingle.
You will need one 12 x 12-inch pine board.
Butter 1 side of pine board; cut carp in half.
Rub salt on both sides of carp; sprinkle pepper on pine board.
Place carp on pine board and insert in oven.
Bake 45 minutes.
Take out of oven and spread tomatoes over pine board.
Throw carp away and eat the board. Makes four 6 x 6-inch servings.
tbsp water and simmer for 10 mins. Meanwhile, whisk butter
Cook the potatoes and carrot in a pot of lightly salted boiling water for 10 mins until just tender. Drain and set aside.
Meanwhile, heat the butter in a large pan and saute the onion, leek and garlic over a medium heat for 5 mins. Stir in the cumin, paprika and marjoram and cook for 1 min. Add the stock, tomato paste and drained vegetables and bring to a boil. Reduce the heat to a simmer and add the cubed fish. Cook gently for 8-10 mins until the fish is just cooked. Season to taste. Serve in warmed bowls garnished with the watercress.
Clean
and
scale
carp.
Melt\tbutter;
mix with wine. Place fish with butter/wine sauce into aluminum foil, wrapping tightly. (Salt
and\tpepper\tbefore\twrapping fish.) Place on redwood shingle
and
bake\tat 350\u00b0 for 1/2 hour.
Then remove fish from oven.
Throw away and eat shingle.\tServes all.
Preheat oven to 325 f .
Rub olive oil over one side of plank.
Salt and pepper the plank.
Rub olive oil on both sides of fish.
Salt and pepper both sides of fish.
Place fish on seasoned plank.
Place in oven and baked for 30 minutes.
Remove from oven.
Throw carp in trash and eat the plank.
Preheat oven to 350\u00b0.
Put carp on pine board over turkey pan (to catch drippings).
Bake for 35 to 40 minutes.
Take out and let cool.
When cool, throw the carp away and eat the board.
Scale and rinse fish well.
Cut in 1/2 and place on pine board.
Add your favorite spices.
Bake at 340* for 90 minutes.
Remove from oven, throw carp away.
Serve board with or without tarter sauce.
nch round baking dish.
For the streusel: In a bowl