Carp in Red Beetroot Sauce
Fed up with eating crab, lobsters scallops? Try this for a change….
The Carp frequents the shallow warm waters of lakes and streams even when somewhat muddy or polluted. It feeds on insect larvae, crustaceans, snails, and plants. The carp spawns in vegetated shallows in June and July. One 8 kg specimen had 2,300,000 eggs. The angling record in North America is 105 cm and 25 kg. The world record is 38 kg. It is usually caught still-fishing on doughballs, potatoes, or worms.
You will need.
- One carp fillet
- One beetroot
- 100ml cream
- Pinch of parsley
- One onion, chopped
- Two tbsp flour
- 80g rice (salt and pepper to taste)
- A dash of white wine
- Dill (for garnish)
Cook beetroot and grate it. Add cream, white wine and chopped onion. Mix well and fry.
Coat fish in flour and fry in oil and butter.
Get a plate and make a pyramid out of the rice with a bed of grated beetroot. Place the fish on top and serve.
Wash down with a generous glass of Fullers “London Pride”