CARP to the Maître D ' hôtel
Instructions
Eviscerated fish, wash them and dry them.
Brush with olive oil and lemon juice, cook them on the grill.
Let soften butter at room temperature, insaporitelo with a few drops of lemon juice, a pinch of salt and a tablespoon of chopped parsley.
Knock it up to reduce it to a thick cream made of small cubes and keep them in the refrigerator until use.
Serve grilled carp garnish with cubes of butter.
Accompanying wines: Valcalepio Bianco DOC, Orvieto DOC, Alcamo DOC White.
Ingredients and dosing for 4 persons
- 4 carp by portion
- 60 g of butter
- 1 tablespoon of chopped parsley
- Lemon juice
- 1 pinch of salt