LOIRE MIRROR CARP

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4 PERS.
MIN.
MIN.

LOIRE MIRROR CARP

The ingredients

  • 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

The recipe

Preparation:

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.

The Sauce:

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.

Learn more

Recipe suggested by  Jean-Charles BATARD Restaurant Clémence - Saint Julien de Concelles

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