Carp in beer

Description

You still have beer? it so happened that almost all my "hot" dishes or preparing beer or a beer washed down :) But I have long wanted to do such a carp, but there was no reason. Moreover, it is oven baked and not cooked on the stove. Here and tried! Taste - yum, cold - even better, but just don't know how his guests to serve, they are the same all the festive night will be bones to choose from... although, Christmas night long... :)))

Ingredients

Carp

1 piece
Salt
Lemon

1 piece
Thyme

1 Tbsp
Olive oil

2 Tbsp
Garlic

3 tooth
Shallots

2 piece
Leeks

1 piece
Carrots

1 piece
Beer

500 ml
Butter

2 Tbsp
Basil

1 tsp

Cooking

Without waiting for his promised carp fisherman, "go fishing" in the Russian store :) Carpiquet weighed 1560 grams, it is certainly not a pike at 8 kg, which somehow caught the man, but a big carp, I didn't have an oven-standard. The photo does not have enough bow-shalott, forgot to attach

Clean carp, remove the intestines and gills, wash thoroughly, dry,

RUB on all sides and inside with a mixture of salt and thyme (took 1 tbsp) and squeeze directly into carp (especially inside) juice from lemon. Give Carpiquet to lie down.

At this time, grind the shallots and garlic, throw in pan with heated olive oil, cut into rings leeks and carrots that are sent to the same fry-simmer a few minutes, until the vegetables will give the juice.

Put the vegetables in a baking dish. Turn on the oven at 200*With on Top of the vegetables put carp. Pour half of the beer. The tail of my Carpiquet in the form do not fit, I immediately covered with foil to not burnt. Yes, the photo shows - I did the fish cross the cuts (to the bone) on both sides.

Send Caruso in a hot oven for 40 minutes at 200*C. Periodically appear in the kitchen, unveiled the oven and pour the remaining beer Carpiquet, so he is not bored in the company with some vegetables..

Ready! He had still the most difficult! to shift the carp on a serving dish. Bearing in mind the experience of Svetlana-miss with flying in the kitchen chicken, I carefully prepared for the procedure: tied himself with the biggest apron, took the big pot on the table, spread a big towel :) then, carefully, holding the fish, poured from the mold the resulting juice and the two blades moved Caruso on the dish.

Done! and almost without loss, only pollhost lost, which I so carefully wrapped in foil... no perfection in the world... : (

The vegetables without the liquid directly in the form of purelove immersion blender, gradually adding the drained juice is brought to the desired consistency,

Added the butter and Basil sauce ready. Classically - fry the flour with oil, add vegetables with juice and boil until thick. I don't really like flour, I don't want extra calories?

While the carp was cooked boiled potatoes. We spread it on a dish with fish, pour the sauce...

Here, the carp finally has lost his tail - I was sampling the Son flatly refused to mess with the bones (for him only the edible fish, which has no bones), and my husband and I love to sit at the table and noticed that fish only bones and left.. And the sauce is very tasty it turned out - and with fish, and potatoes.

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