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Categories:Viewed: 40 - Published at: 3 years ago
Ingredients
- 5 cups fish stock, preferably homemade (page 161), or water
- One 3-pound carp, gilled, gutted, and scaled
- Salt and black pepper to taste
- 2 tablespoons butter
- 1/2 cup blanched almonds, sliced
- 1/2 cup raisins
- 1/3 cup fresh lemon juice
- 1/4 cup sweet white wine
Method
- Bring the fish stock to a steady, gentle boil in a large saucepan or skillet with a lid.
- Season the fish, inside and out, with the salt and pepper and gently slide it into the stock.
- Cover and simmer over low heat until the fish is cooked through, at least 20 minutes.
- Meanwhile, melt the butter in a small saucepan over medium-high heat.
- Add the almonds and cook, stirring occasionally, until golden brown, about 5 minutes.
- Stir in the raisins and cook until plump, about 3 minutes.
- Add 1/4 cup of the lemon juice and the wine; bring to a boil, then lower the heat and simmer until reduced by about half, about 5 minutes.
- Season to taste with salt and pepper, then refresh with the remaining lemon juice.
- Remove the fish from the broth and place on your serving dish.
- Pour the sauce over the fish and serve.
