Carp au bleu

(Recipe #19, page 130)

Kill and gut a carp as described in no. 1, split it lengthwise, cut each half into 2–3 pieces, and wash them. Carp can be cooked au bleu like trout and served piping hot. They are done when the fins are easy to pull out. To accent the color, cover the carp with a dish. Send it to the table with hot melted butter and finely chopped parsley, or with a plain horseradish sauce.

Carp require a lot of salt.

Translated by David Green.

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