Carp in an unknown version: baked in aromatic sauce, served with exquisite French casserole.
Ingredients
Winegrower’s Carp
- Fresh thyme – 20 g
- Cloves – 1 piece
- Bay leaves – 2 pieces
- Carrots – 2 pieces
- Carp fillet – 4 pieces
- Onion – 250 g
- Sugar – 1 teaspoon
- Red wine – 500 ml
- Butter – 100 g
- Wheat flour – 1 tablespoon
- Parsley – 2 teaspoons
- Cayenne pepper – a pinch
- Raisins – 50 g
- Salt – a pinch
- Black pepper – a pinch
French Casserole
- Eggs – 2 pieces
- Leeks – 500 g
- Vegetable broth – 100 ml
- Curry – 1 teaspoon
- Sour cream (12%) – 200 g
- Butter – 1 tablespoon
- Emmental cheese – 100 g
- Salt – a pinch
- Black pepper – a pinch
- Potatoes – 500 g
Preparation
French Casserole
- Slice the potatoes and leeks into rounds. Grease a baking dish with a little butter, layer the potatoes and leeks alternately. Season each layer with salt and pepper. Pour vegetable broth over the casserole. Cover with aluminum foil and bake in the oven for 25 minutes.
- Mix grated cheese, sour cream, egg yolks, and curry. After 25 minutes of baking the potato and leek casserole, remove it from the oven, add the cream sauce, cover again with foil, and bake for another approximately 30 minutes. Remove the foil for the last 10 minutes of baking.
Carp
- Remove the bones from the carp fillets and season with salt and pepper on both sides. Heat 40 g of butter in a pan, sauté chopped onions, carrots sliced into rounds, mix, add flour and red wine and previously soaked raisins. Add thyme, bay leaves, sugar, cloves, salt, and pepper to the sauce. Cook for about 10 minutes, stirring constantly.
- Pour half of the sauce into a baking dish, place pieces of carp on top (skin side down), and pour the remaining sauce over it. Cover the dish with aluminum foil and set aside for at least 30 minutes (preferably overnight).
- Place the carp in the oven for 25-30 minutes. After this time, remove the herbs and bay leaf from the dish with the fish, transfer the carp to the serving dish. If the sauce is too watery, strain it through a sieve. Then pour the sauce into a saucepan or skillet and heat until reduced to the desired consistency. Add the remaining butter to the sauce and mix with a whisk. Add the strained sauce ingredients, cayenne pepper, and chopped parsley to the reduced sauce.
Serving Pour the prepared sauce over the carp. Serve the fish with the casserole.
