Carpa regina in pochetta

07692 QUEEN POCHETTA CARP INGREDIENTS for 4 PEOPLE 1 of about 800 g carp, white wine, 20 g olive oil, 50 g of fennel seeds, 40 g of cured ham, 2 lemons, salt, pepper, oregano.

Clean PROCESS, wash the fish.

Remove all the fins with scissors.

With a long lasting cutting knife along the belly up to the queue.

Cut in the direction of the back, trying to pass the blade of the knife between the meat and the bone, stopping to 1 cm from the spine.

In the abdominal cavity, the bone splits in two and you have to try to pass the blade of the knife between the bone and the flesh on both sides of the fish.

Then carve the fishbones with scissors, either near the tail and the head and remove it.

Chop fennel seeds together, ham, 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° for 25 minutes.

When cooked, keep warm, fish broth, add the lemon juice: turn up the flame so that the juice to evaporate to air-dry.

Serve the sliced CARP with this cooking.

07692