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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