Carp Provençal style
easy
90 mins
90 mins
Ingredients
- 1 Carp (about 2 kg), ready to cook
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 50 g Butter or margarine
- 1/2 potty Thyme, marjoram and rosemary
- 3/8 l dry white wine
- 250 g Shallots
- 250 g Tomatoes
- 2 Garlic cloves
- 7-10 Tbsp possibly some vegetable broth
- 3 TSP sauce thickener
- 2 TABLESPOONS double cream
Directions
- 1
Wash the carp thoroughly. Rub vigorously with salt and pepper inside. Place the carp in the fat pan of the oven and pour 30 g of hot fat over them. Wash the herbs and, except for some for garnishing, place them on the fat pan. Pour wine over them and cook in the preheated oven at (electric range: 200 °C/ gas: level 3) for about 45 minutes. Pour the brew in between.
- 2
Peel shallots and cut into rings. Scratch tomatoes crosswise, blanch briefly, peel skin. Remove the seeds from the tomatoes and cut them into slices. Peel and chop garlic. Heat the remaining fat. Steam shallots and garlic until translucent. Add tomatoes and steam briefly. Season to taste with salt and pepper. Keep warm. Keep carp warm. Pour fish stock through a fine sieve.
- 3
Add tomatoes and steam briefly. Season to taste with salt and pepper. Keep warm. Keep carp warm. Pour fish stock through a fine sieve. If necessary, add vegetable stock to 1/4 litre liquid. Add sauce thickener while stirring and simmer the sauce for about 5 minutes at low heat. Refine with double cream and season to taste with salt and pepper. Arrange the tomato and shallots vegetables around the carp and garnish with the herbs. Serve sauce extra. Serve with a potato gratin and a green salad
- 4
If necessary, add vegetable stock to 1/4 litre liquid. Add sauce thickener while stirring and simmer the sauce for about 5 minutes at low heat. Refine with double cream and season to taste with salt and pepper. Arrange the tomato and shallots vegetables around the carp and garnish with the herbs. Serve sauce extra. Serve with a potato gratin and a green salad
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