LOIRE MIRROR CARP
- 560 gr of filleted carp
- 100 gr of Gomasio
- 1 litre of shellfish bisque
- 250 ml of single cream
- 50 gr of butter
- Salt and pepper
Cut the carp fillets into individual portions (140 gr per person).
Heat a large frying pan with oil to cook the carp, finishing them off in a steam-heated oven.
Pass the carp steaks through the gomasio just before you serve.
Reduce the litre of shellfish bisque by half, and infuse it with a crushed black cardamom berry.
Add the cream and butter and beat with a beater.