Instructions: Scale and gut the carp and cut off the fins with scissors.

Cut the fish into evensized cutlets 30mm thick rinse in cold water and pat dry with kitchen paper.

Heat half the oil in a shallow pan put in the onions and shallots and sweat for 1 minute.

Add the garlic and sweat for 1 mor minute.

Stir in the flour and cook over medium heat stirring continuously with a whisk until the flour is a beautiful pale nutty brown.

Pour in the wine and fish stock or water and cook still whisking continuously for 1 minute.

Add the carp cutlets bouquet garni a little salt and the crushed peppercorns. As soon. as the liquid boils lower the heat cover the pan and simmer gently for 20 minutes skimming the surface halfway through cooking. Carefully lift the carp pieces out of the pan with a slotted spoon and arrange them in a deep dish.

Cover with a damp cloth.

Discard the bouquet garni and reduce the cooking liquid by half.

Take the pan off the heat and whisk in the remaining oil until well incorporatced.

Remove the cloth covering the carp and pour over the cooking liquid.

Leave to cool then chill in the fridge for at least 6 hours.

Scatter the fish with chopped parsley and serve.

serves 4
prepartion time 35 minutes
plus 6 hours chilling time
cooking time 20 minutes

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