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Carp with Anchovy and Butter Recipe for Common Carp
Carp with Anchovy and Butter
1 fillet carp (250g) per person
50g unsalted butter
½ cup seasoned flour
200g unsalted butter
30g anchovy fillets
1 lemon, juice and zest/ or verjuice
freshly cracked pepper to taste
Soften 200g butter and in the food processor and combine with anchovy, freshly cracked pepper, juice and zest of lemon. Melt 50g butter in skillet until nut brown.
Dust the carp with the seasoned flour and cook in the nut-brown butter. Slice the lemon and grill some pieces, or deglaze with verjuice, and serve with the anchovy butter. Garnish with flat leaf parsley or garlic chive flowers
06/30/09 12:38 AM
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