Description
Accidentally saw this dish in the newspaper, decided to cook. Caught the name, as it turned out, belowany carp from what is cooked in beer. In the end, mixed feelings from food. On the one hand very delicious, and fish, and sauce, and the taste of beer.... But on the other hand, all spoil the impression of the bone.... just awful! I fish a real ignoramus, said there should be carp, I bought it. Now I understand that the next time this dish will cook with just some sea fish like a sea of language that no bones did not spoil the impression of the dishes.
Ingredients
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Carp
500 g
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Dark beer
250 ml
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Water
250 ml
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Salt
-
Black pepper
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Parsley
1 coup
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Celery root
50 g
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Bay leaf
1 piece
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Onion
1 piece
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Olive oil
1 Tbsp
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Sugar
-
Potato starch
2 Tbsp
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Lemon
0.5 piece
Cooking
The fish is cleaned, gut it, cut into portions (head and tail I left on your ear). Taste prisolit and pepper, sprinkle with lemon juice.
Celery chopped fairly coarsely, onion chop.
Mix onion, celery, add olive oil, water, beer, Bay leaf. At the bottom of the pot add the parsley (not crushing), on top put the fish and pour the mixture. On low heat to infuse the fish for 15 minutes. The fish needs to soak up the flavors.
When the fish is ready, remove it and keep in a warm place. Liquid to drain, season with pinch of sugar, zest of half a lemon. In a Cup to pour sauce, to dissolve in it starch, then a thin stream pour the starch mixture into the sauce. Bring to thick.
Serve the fish with boiled potatoes, watering sauce. Bon appetit!
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