Carpa regina
Instructions
Clean and wash the carp, squamatela, evisceratela and core of the head, fins and fishbones.
With chopped fennel seeds, salt and pepper and add to this beat oregano.
Add salt and pepper the inside of fish and farcitelo with the beat.
Close with a toothpick.
Place the fish in a baking dish from the oven with some butter and sprinkle with pepper and salt.
Sprayed with oil and wine and cook in a hot oven at 220 degrees for about 25 minutes.
When cooked, keep warm, fish broth, add the lemon juice: turn up the flame so that the juice to evaporate and let dry.
Serve the sliced CARP with this cooking.
Ingredients and dosing for 4 persons
- 1 900 g carp
- 1 glass white wine
- 20 g of olive oil
- 50 g of fennel seeds
- 2 lemons
- Oregano
- Salt
- Pepper