Studded carp

Ingredients for Studded carp

Instructions for Studded carp

To prepare the Studded carp recipe, please follow these instructions:

A large carp from the shackles of the skin, cleaned well and spækkes quite close and fine, the emphasis is on a frying pan and smear with melted butter and frying pan in the oven. As soon as the jam-packed begins to take on color, pour ¼ liter thick cream over the fish, and hence onto the diligently during frying, which lasts ¾ hour.

Brown butter and flour together, including mixed a little cream and when it is cooked together, mix it with the cream on his forehead, which the carp was fried.

The fish is served garnished with Neapolitan pulp. The sauce into sauce dish or poured over the fish.