Summary

Ingredients

• 2 carp, 900-1000 g each
• Salt and pepper, from the mill
• 60 g butter
• 3 bell pepper (s)
• 20 g butter
• liter ⅛ wormwood, dry
• liter ⅛ fish stock, (among my recipes)
• liter ⅛ double cream
• Salt and pepper, from the mill
• Cayenne pepper
• 100 g whipped cream
• some chervil, to decorate

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Instructions

1. Gutting, filleting, peeling and boning the carp. Cut into pieces of the same size (4 cm).
2. Halve and core the peppers. Place skin side under the grill until bubbles appear on the skin. Rinse in the ice water and peel off the skin. Cut the pulp into small cubes.
3. Froth the butter in a saucepan and toss half of the pepper cubes in it. Top up with vermouth, fish stock and crème double and reduce to half. Set aside some diced paprika. Beat the paprika vegetables vigorously with the hand blender and pour through a fine sieve.
4. Fry the carp pieces in butter for 5-6 minutes.
5. Bring the sauce to the boil, season, stir in the ice-cold butter and finally fold in the whipped cream and the remaining diced paprika.
6. With boiled potatoes and Lollo Rosso.