Fried Carp With

— (from the fishmonger) -salt and and pepper oil, for frying

– or the –

Remove the peel from the parsley roots, cut them into fine strips and place them in cold water. Just before serving, squeeze them, dry them and fry them in frying oil. Season the inside of the carp with pepper, stuff with parsley, dust with flour and fry in a frying pan in heated clarified butter until golden brown, then finish cooking in the heated oven at 200 °C for about 15 minutes. After 5 minutes of frying, pour beer over the carp and then cover a few times with its own juices. For the sauce, bring the fish stock to the boil with five-sixths of the beer and the finely chopped shallots and reduce by half, then add the degreased carp roast stock and boil again. At low temperature, mix in the cold butter until the sauce has the desired consistency. Finally, add the mustard, the mustard seeds and the chives and season with a little salt and the remaining beer.

Our tip: Fresh chives are much more aromatic than dried ones!

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