CARP cutlet

Ingredients for CARP cutlet

Instructions for CARP cutlet

To prepare the CARP cutlet recipe, please follow these instructions:

With a sharp knife, cut the head of the carp and the rest of the carp, cut into slices of about 4 cm thickness. These chops cured on each side and draws 1 to 2 hours. Goose Fat is poured on the forehead, and when it is burning hot, be koteletterne at. After approx. 1 ½ to 2 minutes, invert the. After 1 ½ to 2 minutes on the other side, they are taken by and are added as roofing tiles in a ildfst dish. This plugs into a 120-degree preheated oven. In the same Pan roasted fine cubes of raw celery-parsnip-cucumber. As soon as the vegetables gives wetness, pour over the fish in the oven. Boil the pan with a little wine, red or white, depending on temperament. Pour this rødvinssky over the fish and serve immediately sprinkled with freshly cut-over the herbs.

Serve with URf.eks. pureé of potato and Kohlrabi.