Carp in White Wine is a simple, quickly made way to serve this delicious fish. For a special occasion, a glass of Chablis
or Pouilly Fume goes with it extremely well.
2 celery stalks, chopped
1 cucumber, peeled and chopped
1 tablespoon chopped parsley 10 peppercorns
2 teaspoon dried dill
1 garlic clove, crushed
2 bay leaves
a teaspoon ground mace
2 teaspoons salt
3 lb. carp, filleted and cut into 6 steaks
16 fl. oz. dry white wine 12 fl. oz. water
3 oz. butter
3 tablespoons flour
In a large saucepan or flameproof casserole put the celery, cucumber, parsley, peppercorns, dill, garlic, bay leaves, mace and salt and place the carp steaks on top. Pour over the wine and water. The fish should be just covered with liquid, so
add more wine or water if necessary.
Place the pan over moderate heat. Bring the liquid to simmering point and reduce the heat to low. Cover the pan and simmer the fish for 20 minutes or until it is tender.
Carefully transfer the carp to a warmed serving dish and cover it with aluminium foil. Strain the liquid from the fish and reserve it. Discard the vegetables and flavourings.
In a medium-sized saucepan, melt the butter over low heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour, mixing to a smooth paste (roux).
Gradually add the strained cooking liquid to the roux, stirring constantly with a wooden spoon. Return the pan to moderate
heat. Continue cooking and stirring the sauce for about 5 minutes, or until it becomes thick and smooth.
Pour the sauce over the carp and serve immediately.